Mexican-Style Veggie Skillet |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a quick, easy dish that I created one night to accompany a tex-mex seasoned steak and simple baked potato. Ingredients:
2 tablespoons olive oil |
1 cup broccoli spear |
1/2 cup onion, sliced (1/2 onion) |
1 garlic clove, minced |
1 cup green pepper, sliced (1 pepper) |
1 (14 1/2 ounce) can diced tomatoes |
1/2 teaspoon mexican oregano, dried |
1/2 teaspoon mexican chili powder, hot |
1/8 teaspoon cayenne pepper, ground |
1/4 teaspoon cumin, ground |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon black pepper, freshly ground (or to taste) |
1/2 cup cheese, shredded (i use a mexican cheese blend found at my local grocery store that consists of cheddar, monterey jack) |
Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Once olive oil begins to glisten, add all vegetables (except tomatoes) and seasonings; toss to combine.
3. Cover skillet and cook for 8-10 minutes or until vegetables are tender.
4. Reduce heat to medium-low and add tomatoes to skillet, tossing to combine. Replace skillet cover and cook for 2-3 minutes until tomatoes are heated through.
5. Top with shredded cheese. I use a shredded Mexican cheese blend, but you could use any soft cheese of your choice. Allow cheese to melt before serving.
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