Homemade Mexican Mix Vegetables

Elena Butuc

I really like the store-bought combination of Mexican-style vegetables but, for some time now, I prefer not to buy ready-made mixes. I'd rather combine them in the proportions and with the vegetables we like. This way I get the best taste and texture, children eat very well and don't put aside any dubious vegetables from the mix. You can serve these simple Mexican vegetables as a side dish to meat or fish or in combination with rice.

It's been a while now since I've been trying to get good tastes, juggling only the vegetables' natural flavors and textures, without too many spices and too much cooking. This recipe is just like that - simple, but if you follow the steps and recommendations carefully, these Mexican vegetables may even surprise you.

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Ingredients

Metric US

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Frozen green peas

300 g

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Frozen green beans

300 g

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Canned corn

300 g

or frozen

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Carrots

300 g

1 large or 2 medium carrots

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Bell pepper

2 pieces

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Olive oil

100 ml

or any other you prefer

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Butter

30 g

optional, you can skip if you are fasting or you don't like it

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Salt and pepper

1 tsp

to taste

Step by step

Step 1

The first and most important step is choosing correctly all the vegetables in this Mexican mixture. I bought frozen green peas and beans, my usual brand (I don't thaw in advance). The corn was canned, the sweetest and crispiest. The carrots and peppers were fresh.

Measure all the ingredients. You can cut the carrots into cubes or half moons, dice or slice the peppers.