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Mexican-Style Veggie Skillet

Recipe #302231 | 30 min | 15 min prep | SERVES 2 -3 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: MarthaStewartWanabe

This is a quick, easy dish that I created one night to accompany a tex-mex seasoned steak and simple baked potato.

Posted on: May 6, 2008

Print Recipe

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 tomato
  • 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, Asadero and Quesadilla cheeses)

    • Directions

    1. 1
      Heat olive oil in a large skillet over medium heat.
    2. 2
      Once olive oil begins to glisten, add all vegetables (except tomatoes) and seasonings; toss to combine.
    3. 3
      Cover skillet and cook for 8-10 minutes or until vegetables are tender.
    4. 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. 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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    Nutrition Facts

    Serving Size 1 (411g)

    Recipe makes 2 servings

    Calories 321
    Calories from Fat 191 (59%)
    Amount Per Serving %DV
    Total Fat 21.3g 32%
    Saturated Fat 6.4g 31%
    Monounsaturated Fat 12.0g
    Polyunsaturated Fat 1.9g
    Trans Fat 0.0g
    Cholesterol 18mg 6%
    Sodium 1035mg 43%
    Potassium 986mg 28%
    Total Carbohydrate 27.3g 9%
    Dietary Fiber 6.5g 25%
    Sugars 12.0g
    Protein 9.8g 19%
    Vitamin A 1381mcg 27%
    Vitamin B6 0.6mg 31%
    Vitamin B12 0.4mcg 6%
    Vitamin C 134mg 224%
    Vitamin E 3mcg 10%
    Calcium 247mg 24%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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