Mexi Stewed Veggies

I did it!

I made a recipe that can be repeated with [nearly] the same results over and over and over again.

First I started by making my favorite homemade taco seasoning recipe –This can be made in larger batches + stored for future use.

Simple Taco Seasoning

INGREDIENTS:

• 1 Tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1 teaspoon pepper [I ran out of teaspoon spoons!]
• 1/4 teaspoon red pepper flakes**
• 1/4 teaspoon dried oregano [not shown below because I was out!]

DIRECTIONS:

1. Stir all ingredients together.
2. Yep. That is it for directions.

**This dish was a little spicy –So be sure to adjust the red pepper levels to your liking.

Mexi Stewed Veggies

Serves 4 regular people**

**This recipe can easily be made to serve 4 “starving”people or 5-6 “regular”people by adding an additional can of pinto or any other type of beans without adjusting any other element of the recipe.

INGREDIENTS:

• taco seasoning as prepared above
• 1 teaspoon olive oil
• 1 clove minced garlic
• 1/2 cup diced onion
• 2 cups chopped zucchini
• 1 can green chilies**
• 1 can chopped tomatoes –drained [regular or fire roasted - but not italian]
• 1 can pinto beans –drained + rinsed
• 1/2 cup frozen corn
• 1/8 cup vegetable broth or water

**This dish was a little spicy –So be sure to adjust the green chili amount to suit your taste.

DIRECTIONS:

1. Heat olive oil over medium heat in a large saute pan
2. Add onions + garlic + saute until tender
3. Add seasoning + zucchini + green chilies + tomato + pintos + broth or water
4. Allow to simmer until zucchini is cooked to your desired texture + flavors are melded [approximately 12 - 15 minutes]
5. Add in corn approximately a minute before serving –So the corn heats up but does not lose its crunch

Usually I save “real meals”for dinner time –but this dish was so easy I whipped it up for lunch today.

Prep + cook + clean in under 30 minutes!

Oh man is this dish versatile.

Ways to serve Mexi Stewed Veggies:

• tacos
• nachos
• burritos
• quesadillas
• in a bowl with chips or veggies on the side for dipping
• over a bed of lettuce
• over rice
• over cornbread
• any way that floats your pretty little boat

For lunch I chose to serve this mexi goodness in the form of a couple of few tacos.

So. Good.

I am a sucker for cabbage on my tacos,but when life gives you lettuce —make tacos topped with lettuce.

Or a salad.

Profound,I know.

In lieu of the cabbage crunch I added a secret weapon.

I spy….. something green.

Something crunchy + green.

That’s right!

Bell pepper strips.

Watch out cabbage —bell pepper strips may be my new favorite crunchy taco topper.

A big thanks to Eric for suggesting,“Something like a mexican stew or soup”.

This one is a winner.

Winner! Winner! [Not so] Chicken dinner!

Cheers,

B+B