A Heaping TBSP of Life

~ presenting a slightly currated collection of all things edible ~

Mexican Inspired Veggies

Being a vegetarian, it goes without saying that I like my veggies. I eat red peppers like apples, I don’t need to smother my corn in butter to enjoy it, and I happily munch on avocado ‘on the half shell’. This being said, I have nothing against kicking it up with a little extra flavor…and who doesn’t like a little taste of Mexico!?

Basically all this recipe consists of are every veggie I normally load my tacos with, quickly sauteed in an aromatic blend of spices and seasonings, and served hot (or cold, or room temperature…there really isn’t a wrong way to serve these!)

They make an excellent side all by themselves, bright and fresh enough to easily hold their own. They can also be used as a hearty base to a loaded taco or burrito, or would even make a delicious addition to a garden fresh taco soup!

The veggies (and beans) that I picked are some of my favorites, have a balanced profile of flavors, protein and nutrients and also are ones that I feel summon up Mexican flavors the best…for me! Feel free to play around with the veggies and proportions until you find something that works best for you and your family. Viva Mexico!


Mexican Inspired Veggies
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Course: Side Dish
Cuisine: Mexican
Servings: 5 Servings
  • 1 Can Black Beans, rinsed
  • 2 Red Peppers
  • 1 Poblano Pepper
  • 2 Cobs Sweet Corn, kernels cut off
  • 1/2 Red Onion
  • 2 Tbsp Chili Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Cumin
  • 1 tsp Kosher Salt
  • 1/2 tsp White Pepper
  • 1 tsp Garlic Powder
  • 2 Tbsp Olive Oil
  1. Chop pepper into even, 1/2" x 1/2" squares (or smaller, important part is that they are all the same size!)
  2. In a large stainless steel skillet over medium-high flame, heat olive oil until shimmering. Add onion and spices and stir until spices become fragrant (about a minute).
  3. Toss in sweet corn and stir well, allow heat to rise again and toss in chopped peppers. Stir again, and bring temp back up to medium high. Cook, stirring occasionally until peppers soften slightly. 

  4. Pour in rinsed black beans, stir again and heat just until beans are warmed through. Remove from heat and either serve immediately, or allow to cool and store in the fridge for up to 6 days!

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