Easiest Way to Prepare Delicious Mexican Roasted Veggies

Mexican Roasted Veggies. You want the vegetables to be charred somewhat. I like mine charred quite a bit as I enjoy that flavor. Experiment and see how done you like yours.

Mexican Roasted Vegetable Wrap- Spread sour cream on a large tortilla. Add leftover vegetables (hot or cold) shredded lettuce, cheese, and pico de gallo or pineapple salsa. Mexican Veggie Quesadillas- Butter a skillet and warm to medium heat. You can have Mexican Roasted Veggies using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mexican Roasted Veggies

1. Prepare 3 of jalapeños; seeded & medium dice.
2. It's 1 of yellow squash; medium sized r moons.
3. It's 1 of zucchini; medium w half moons.
4. It's 1/2 of large red onion; large dice.
5. It's 1/2 of red bell pepper; medium dice.
6. It's 1/2 of orange bell pepper; medium dice.
7. It's 1/2 bundle of cilantro; chiffonade.
8. You need 2 t of garlic powder.
9. You need 1 t of paprika.
10. It's 1 t of dried Mexican oregano.
11. Prepare 3/4 t of ground cumin.
12. It's 1 of large pinch kosher salt & black pepper.
13. You need as needed of vegetable oil;.

Place Mexican Vegetables and cheese on half of the tortilla and fold over. Ground beef- or turkey or chicken or veggies, Corn tortillas or one package depends on how much you fill them, Refried beans or any cooked whole beans, Crushed tomatoes/ tomato sauce or enchilada sauce., Chili powder, cumin, paprika, cayenne, garlic powder, salt and pepper, sugar, Cheddar cheese- shredded, Green onions for garnish DIRECTIONS. Mix all the vegetables together with the oil. Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.

Mexican Roasted Veggies step by step

1. Combine vegetables in a large mixing bowl. Toss with enough oil to coat. Lay flat on a baking tray lined with parchment paper..
2. Season with dried spices..
3. Roast at 400º for approximately 15 minutes or until vegetables are tender and caramelized. Shake tray to jostle veggies once or twice during cooking..
4. Garnish with cilantro.
5. Variations; Coriander seed, cayenne, smoked paprika, habanero, bacon fat, celery seed, chile powder, poblano, ancho chile, chipotle, serrano, lime zest, agave, grapefruit zest, scallions, chives, tomato, tomatillos, tomatillo salsa, salsa verde, diced green chiles, crushed pepper flakes, cotija, guajillo chile, eggplant, potatoes, sweet potatoes, cinnamon, lemon zest, lemon peel seasoning, orange zest, orange peel seasoning, peppercorn melange, white pepper, garlic bulbs, pearl onions, beer, vegetable stock, olive oil, sesame seeds, sumac, pumpkin seeds, pumpkin pie spice, canola oil, ghee, cumin seed, shallots, yellow onion, oregano, corn, dried cilantro,.

Shake tray to jostle veggies once or twice during cooking. Other ingredients and veggies, such as corn, chickpeas, summer squash, etc. can be added by roasting with the zucchini. Make it vegan: omit the cotija cheese or substitute with a vegan-friendly alternative. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Heat the vegetable oil in a skillet over medium heat.