49 mexican vegetable recipes

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

Mexican-style radish and cilantro relish with orange juice, lime juice, and onion. A crisp, citrusy no-cook condiment that pairs with tacos, grilled meats, and fish.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.