This easy and flavorful Tex-Mex veggie mix is perfect for quick meals, meal prep, or freezer-friendly batch cooking! Packed with sweet corn, smoky spices, and a little heat from jalapeños, it’s a nutritious and versatile dish. Use it in tacos, salads, or quesadillas—just grab some pantry staples and enjoy! 🌶️🌽
Recipe Ingredients:
- 5 ears corn, shucked and kernels removed
- 3 jalapenos, stemmed, seeded and diced
- 2 large red onions, diced
- 2 orange bell peppers, diced
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of crushed red pepper
- 1/2 cup olive oil, plus more if needed
- Two 15-ounce cans black beans, drained and rinsed
- Four 4-ounce cans diced green chiles
How To Make All-Purpose Tex-Mex Veggies?
- Prepare the veggies: In a large bowl, mix together the corn, jalapeños, red onions, and bell peppers.
- Mix the seasoning: In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes. Stir with a fork to combine.
- Cook the first batch: Heat half the olive oil in a large cast-iron skillet over medium-high heat. Add half of the veggies and sprinkle with half the seasoning. Cook for 4–5 minutes, stirring occasionally, until slightly charred. Remove from the skillet.
- Cook the second batch: Repeat the process with the remaining oil, veggies, and seasoning. Once done, return the first batch to the skillet.
- Add the beans and chiles: Stir in the black beans and diced green chiles. Cook for another 3 minutes. Use immediately or let cool and freeze in portioned bags or containers.
Recipe Tips:
- Char the Veggies for Extra Flavor : Let the veggies cook undisturbed for a minute or two before stirring. This helps create those delicious blackened bits that add depth to the flavor.
- Control the Spice Level : If you like it mild, reduce the jalapeños and crushed red pepper. For extra heat, add a chopped serrano pepper or a dash of hot sauce.
- Use a Large Skillet : A crowded pan steams the veggies instead of charring them. Use a big cast-iron skillet or cook in batches for the best texture.
- Don’t Skip the Seasoning Step : Mixing the spices separately ensures even distribution, so every bite is packed with flavor.
- Make It Ahead and Freeze : This veggie mix freezes well! Store in small portions, and simply reheat straight from the freezer for quick and easy meals.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Tex-Mex veggies cool to room temperature. Transfer them to an airtight container and store in the fridge for up to 4 days.
- Freeze: Once cooled, divide the veggies into portion-sized freezer bags or airtight containers. Freeze for up to 3 months.
- Reheat: Heat 1–2 teaspoons of olive oil in a skillet over medium-high heat. Add the veggies and cook, stirring frequently, for 5–7 minutes until heated through.
Nutrition Facts
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 28g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 6g
Check out More Recipes:
All-Purpose Tex-Mex Veggies
Description
This easy and flavorful Tex-Mex veggie mix is perfect for quick meals, meal prep, or freezer-friendly batch cooking! Packed with sweet corn, smoky spices, and a little heat from jalapeños, it’s a nutritious and versatile dish. Use it in tacos, salads, or quesadillas—just grab some pantry staples and enjoy! 🌶️🌽
Ingredients
Instructions
- Prepare the veggies: In a large bowl, mix together the corn, jalapeños, red onions, and bell peppers.
- Mix the seasoning: In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes. Stir with a fork to combine.
- Cook the first batch: Heat half the olive oil in a large cast-iron skillet over medium-high heat. Add half of the veggies and sprinkle with half the seasoning. Cook for 4–5 minutes, stirring occasionally, until slightly charred. Remove from the skillet.
- Cook the second batch: Repeat the process with the remaining oil, veggies, and seasoning. Once done, return the first batch to the skillet.
- Add the beans and chiles: Stir in the black beans and diced green chiles. Cook for another 3 minutes. Use immediately or let cool and freeze in portioned bags or containers.
Notes
- Char the Veggies for Extra Flavor : Let the veggies cook undisturbed for a minute or two before stirring. This helps create those delicious blackened bits that add depth to the flavor.
- Control the Spice Level : If you like it mild, reduce the jalapeños and crushed red pepper. For extra heat, add a chopped serrano pepper or a dash of hot sauce.
- Use a Large Skillet : A crowded pan steams the veggies instead of charring them. Use a big cast-iron skillet or cook in batches for the best texture.
- Don’t Skip the Seasoning Step : Mixing the spices separately ensures even distribution, so every bite is packed with flavor.
- Make It Ahead and Freeze : This veggie mix freezes well! Store in small portions, and simply reheat straight from the freezer for quick and easy meals.
All-Purpose Tex-Mex Veggies