Mexican Stir Fry Vegetarian Recipes

MEXICAN STIR-FRY

Mexican Stir-Fry image

A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

FAJITA VEGETABLE STIR-FRY

Fajita Vegetable Stir-Fry image

Whether you serve this as a side or vegetarian main dish, our recipe for Fajita Vegetable Stir-Fry is easy, delicious and soon to be a family favorite. These veggies are ready in just 20 minutes and so versatile, they can be used in tacos, fajitas or burritos. To make this dish a bit heartier, add chicken, shrimp, or tofu and serve over rice.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons Country Crock® Spread
2 medium red or yellow bell peppers, sliced
1 medium sweet onion, cut into thin wedges
1 clove garlic, finely chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

Steps:

Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.8 g, Protein 1 g, Sodium 5.9 mg, Sugar 3.7 g

VEGETARIAN MEXICAN STIR-FRY

Vegetarian Mexican Stir-Fry image

1. Who loves Mexican? I do! 2. Who loves a meal that can be quickly thrown together in one pan? I do!This is a go-to meal for those days when you're starving and need to whip something up in a jiffy. This recipe is in a pretty basic form and can easily be jazzed up to suit your tastes.

Provided by thesinglebite

Categories One Dish Meal

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans (if from a can then drain and rinse first)
1/2 cup canned diced tomato
1/2 cup frozen corn
1 tablespoon taco seasoning
1 cup cooked brown rice
hot sauce (optional)
salt

Steps:

Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).
Add the rest of the ingredients and cook 3-5 minutes. Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila!
* The leftover tomatoes can be frozen in one or two small tupperware to be used later.
** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).

MEXICAN STIR FRY (VEGETARIAN)

Mexican Stir Fry (Vegetarian) image

Make and share this Mexican Stir Fry (Vegetarian) recipe from Food.com.

Provided by thesinglebite

Categories One Dish Meal

Time 20m

Yield 3 cups, 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans
1/2 cup canned diced tomato
1/2 cup frozen corn
1 tablespoon taco seasoning
1 cup cooked brown rice
hot sauce (optional)
salt

Steps:

Spray skillet with cooking spray or lightly coat with oil and saute green pepper and onion over medium heat until onion is translucent.
Add the rest of the ingredients and cook 3-5 minutes. Serve and top with cheese, avocado, olives, jalepenos, etc.

Nutrition Facts : Calories 318.9, Fat 2.1, SaturatedFat 0.4, Sodium 115, Carbohydrate 66, Fiber 12.8, Sugar 2.9, Protein 13.2

MEXICAN STIR FRY

Mexican Stir Fry image

This recipe is super quick and really looks great! Great for a quick weekday meal. If you can't find Mexican seasoned Chili Powder, add some Sazon. I really love Mexican food! This is a beautiful meal! Serve with a guacamole salad and your set!

Provided by breezermom

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skinless chicken breast half
2 tablespoons chili powder, Mexican seasoned
2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons olive oil, divided
1 cup frozen whole kernel corn, thawed
2 medium tomatoes, seeded and diced
1 cup canned black beans, drained
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup green onion, sliced
cilantro, to taste

Steps:

Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
Combine cornstarch and chicken broth. Set aside.
Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
Enjoy!

Nutrition Facts : Calories 351.7, Fat 11.4, SaturatedFat 1.9, Cholesterol 72.6, Sodium 673.3, Carbohydrate 33.5, Fiber 8.4, Sugar 2.1, Protein 32.1

VEGETARIAN MEXICAN STIR-FRY

Vegetarian Mexican Stir-Fry image

1. Who loves Mexican? I do! 2. Who loves a meal that can be quickly thrown together in one pan? I do!This is a go-to meal for those days when you're starving and need to whip something up in a jiffy. This recipe is in a pretty basic form and can easily be jazzed up to suit your tastes.

Provided by thesinglebite

Categories One Dish Meal

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans (if from a can then drain and rinse first)
1/2 cup canned diced tomato
1/2 cup frozen corn
1 tablespoon taco seasoning
1 cup cooked brown rice
hot sauce (optional)
salt

Steps:

Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).
Add the rest of the ingredients and cook 3-5 minutes. Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila!
* The leftover tomatoes can be frozen in one or two small tupperware to be used later.
** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).

Nutrition Facts : Calories 318.9, Fat 2.1, SaturatedFat 0.4, Sodium 115, Carbohydrate 66, Fiber 12.8, Sugar 2.9, Protein 13.2

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