Mexican-Style Veggie Skillet Recipe

Name: Mexican-Style Veggie Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup broccoli spear; ½ 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; ½ teaspoon Mexican oregano, dried; ½ teaspoon Mexican chili powder, hot; ⅛ teaspoon cayenne pepper, ground; ¼ teaspoon cumin, ground; ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper, freshly ground (or to taste); ½ cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store that consists of Cheddar, Monterey Jack)

Servings: persons

2 tablespoons olive oil
1 cup broccoli spear
½ 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
½ teaspoon Mexican oregano, dried
½ teaspoon Mexican chili powder, hot
⅛ teaspoon cayenne pepper, ground
¼ teaspoon cumin, ground
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper, freshly ground (or to taste)
½ cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store that consists of Cheddar, Monterey Jack)

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.
5
Replace skillet cover and cook for 2-3 minutes until tomatoes are heated through.
6
Top with shredded cheese.
7
I use a shredded Mexican cheese blend, but you could use any soft cheese of your choice.
8
Allow cheese to melt before serving.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup broccoli spear, ½ cup onion, sliced (1/2 onion), 1 garlic clove, minced, and more.

Yes, Mexican-Style Veggie Skillet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican-Style Veggie Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions