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Mexican Roasted Vegetables | Bites of Wellness

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Mexican Roasted Vegetables | Bites of Wellness

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Mexican roasted greens are a scrumptious facet dish or can be utilized in dishes like tacos, burritos, salads, and extra. This roasted Mexican veggies are nice for meal prep, simple to make and made with easy components. This recipe requires only a few minutes of prep and are tremendous versatile.

Mexican roasted vegetables on large silver sheet pan.
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Why you’ll love this recipe

  • Straightforward to make – Mexican roasted greens are really easy to make. Merely chop the veggies, coat them in spices and oil and roast till completely cooked.
  • Easy components – roasted Mexican veggies are made with simple to search out components that you simply probably have already got in your fridge and pantry.
  • Nice for meal prep – these Mexican greens reheat so nicely the following day and have so many makes use of. You should use the leftovers to make salads, tacos, quesadillas, nachos, frittatas and extra.
  • Versatile – use these Mexican roasted greens as a facet dish on your favourite Mexican, Southwestern or Tex-Mex meals or in tacos, salads, burritos, burrito bowls, with eggs, frittatas, or in Mexican lasagna.
Ingredients to make Mexican roasted vegetables on a marble countertop.

Elements

  • Crimson onion – roasting pink onion softens the onions and creates a brilliant candy taste which pairs so nicely with the opposite veggies and spices.
  • Zucchini squash and yellow squash – summer time squash are nice in these recipe. This recipe is a good way to make use of up extra summer time produce. They simply soak up the spices which makes it excellent for this recipe.
  • Bell peppers – pink, yellow and orange bell peppers are finest for this recipe. They roast up simply and are barely candy, which contrasts with the smoky chili powder taste.
  • Olive oil – olive oil coats the
  • Spices: Chili powder, floor cumin, garlic powder, salt – the chili powder provides a deep layer of spice to the recipe. The bottom cumin provides a smoky taste to the dish. Garlic powder provides some garlic taste and a wealthy umami taste. The salt helps to amplify the flavors of this dish.

The right way to make Mexican Roasted Greens

Preheat the oven to 425F.

Chop the veggies: reduce the pink onions into ½ inch cubes, reduce the zucchini and squash into ½ inch cubes by reducing the squash into 4, then chopping into cubes. Lower the bell peppers into ½ inch cubes.

Chopped vegetables on a wood cutting board.

Add the veggies to a bowl. Drizzle with olive oil and add the spices. Stir nicely.

Add the Mexican coated veggies to a big sheet pan. Roast at 425F for 20 minutes. After 20 minutes, stir nicely then prepare dinner one other 5-10 minutes.

High suggestions

  • Make sure you coat the greens nicely with the spices earlier than roasting. This helps to make sure that the whole lot is tremendous flavorful after cooking.
  • Lower the zucchini and squash somewhat thicker in order that they preserve a superb texture when roasting. In the event you reduce them too skinny, they’ll get mushy.
  • Use an additional massive baking sheet to make sure that the veggies have room to unfold out to allow them to get air stream round them within the oven. This helps to make sure that the whole lot cooks evenly and is completed on the identical time. I take advantage of these massive stainless-steel pans, they’re simple to wash and by no means rust!
  • To double this recipe, you have to two massive sheet pans. Half manner via cooking, rotate the pans to make sure they get evenly cooked.
  • If you’re brief on time – prep the veggies upfront. You’ll be able to reduce the onions, pepper and squash as much as 3 days upfront. Merely retailer the reduce veggies in an hermetic bag or container within the fridge till you’re able to prep.
  • This recipe will not be spicy. If you wish to add some spice, add about 1/2 teaspoon of crushed pink pepper flakes, cayenne pepper or add some contemporary or pickled jalapeno.

Different additions

  • Veggies: Poblano peppers, mushrooms, jalapeno peppers, finely chopped broccoli, cauliflower rice
  • Spice: Crimson pepper flakes, cayenne pepper, pickled jalapenos
  • Contemporary herbs: Cilantro, inexperienced onion
  • Creaminess: Diced avocado, Cojita cheese or your favourite vegan feta cheese
  • Brightness: Lime juice
  • Spices: Smoked paprika, dried oregano
Mexican roasted vegetables in a white bowl with cut avocado.

Methods to make use of roasted Mexican greens

Widespread questions

The right way to use leftover Mexican greens

  • Reheat and add to tacos, burritos or breakfast burritos
  • Add to frittatas or egg bakes
  • Make a fast facet dish on your morning eggs by scrambling up these veggies with some hash brown potatoes
  • Reheat when making nachos or quesadillas
  • In taco salad with cilantro lime rice and spicy tahini sauce
  • Mexican vegetable wrap – mix the veggies with jalapeno artichoke hummus and avocado in your favourite tortilla or wrap.

Are you able to make this with frozen greens

Sure, you can also make Mexican roasted greens with frozen veggies. I might counsel utilizing frozen bell peppers, frozen onion, cauliflower rice and frozen broccoli (that’s finely chopped). I don’t suggest utilizing frozen zucchini or squash as it might probably get waterlogged and soggy when roasted.

Make sure you add 5-10 minutes to the cooking time to make sure that extra water from the veggies defrosting within the oven has time to evaporate.

Mexican roasted vegetables in soft tacos.

Can you utilize taco seasoning?

Sure, if you wish to make this recipe even simpler to organize, you possibly can merely toss the veggies in about 1.5 tablespoons of taco seasoning as a substitute of measuring out the spices.

Storing leftovers

  • Fridge: Retailer leftover roasted Mexican greens within the fridge for as much as 4 days.
  • Reheating leftovers: prepare dinner within the microwave 1:30 – 2 minutes or reheat in a skillet over medium warmth for 5-7 minutes till heated via.
  • Freezer: I don’t suggest freezing leftovers because the cooked zucchini and summer time squash get watery when frozen and defrosted.

Substitutions

  • Crimson onion – you need to use yellow onion, white onion or shallots to make this recipe. In the event you don’ have onions, take a look at the opposite veggies listed above.
  • Zucchini or yellow squash – substitute these with any of the veggies listed above.
  • Bell peppers – use yellow, pink or orange bell peppers on this recipe. You may also use inexperienced peppers, poblano peppers or any of the opposite veggies listed above.
  • Spices – you need to use taco seasoning or fajita seasoning instead of the spices listed. You may also substitute the chili powder with paprika and the cumin with smoked paprika.
Mexican roasted vegetables on a silver sheet pan with a wood spatula.

In the event you love this recipe, it’s best to strive

Mexican Sautéed Greens

Mexican Cauliflower Rice

Mexican Lentils and Rice

Black Bean Tacos

★ Did you make this recipe? Please give it a star score under!

  • Preheat the oven to 425F.

  • Chop the greens. Lower the onions into 1/2 inch cubes, chop the zucchini and summer time squash into 1/2 inch cubes (reduce the squash into 4, then reduce into cubes), chop the bell peppers into 1/2 inch cubes.

  • Add the veggies to a bowl. Add the olive oil and spices to the bowl and stir nicely.

  • Dump the veggies onto a further massive baking sheet. Bake in a 425F oven for 25 minutes. After quarter-hour, take the veggies from the oven, stir them and return to the oven to prepare dinner a further 10 minutes.

High suggestions

  • Make sure you coat the greens nicely with the spices earlier than roasting. This helps to make sure that the whole lot is tremendous flavorful after cooking.
  • Lower the zucchini and squash somewhat thicker in order that they preserve a superb texture when roasting. In the event you reduce them too skinny, they’ll get mushy.
  • Use an additional massive baking sheet to make sure that the veggies have room to unfold out to allow them to get air stream round them within the oven. This helps to make sure that the whole lot cooks evenly and is completed on the identical time. I take advantage of these massive stainless-steel pans, they’re simple to wash and by no means rust!
  • To double this recipe, you have to two massive sheet pans. Half manner via cooking, rotate the pans to make sure they get evenly cooked.
  • If you’re brief on time – prep the veggies upfront. You’ll be able to reduce the onions, pepper and squash as much as 3 days upfront. Merely retailer the reduce veggies in an hermetic bag or container within the fridge till you’re able to prep.
  • This recipe will not be spicy. If you wish to add some spice, add about 1/2 teaspoon of crushed pink pepper flakes, cayenne pepper or add some contemporary or pickled jalapeno.

Storing leftovers

  • Fridge: Retailer leftover roasted Mexican greens within the fridge for as much as 4 days.
  • Reheating leftovers: prepare dinner within the microwave 1:30 – 2 minutes or reheat in a skillet over medium warmth for 5-7 minutes till heated via.
  • Freezer: I don’t suggest freezing leftovers because the cooked zucchini and summer time squash get watery when frozen and defrosted.

See how I calculate meals value.

Vitamin Info

Vitamin Details

Quantity per Serving

The place does diet information come from? Vitamin information are supplied as a courtesy, sourced from the USDA Meals Database.

Let others know by score and leaving a remark under!

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