Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make it a meatless meal!
If you’re on the lookout for a great tasting, easy to make side dish, may I suggest this Southwest Veggie Skillet? This dish features a lot of yummy vegetables and a few Southwest-inspired spices that combine to make a fantastic side dish!
The vegetables are low in calories, but have a lot of flavor! Guess what? If you add a rinsed, drained can of black beans to this recipe, you can also enjoy this as a MEATLESS main dish! How’s that for versatile?
I’m confident you’ll enjoy this simple dish, whether eaten as a side dish or as a vegetarian main course. Here’s how to make it, in about 25 minutes!
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
How To Make The Southwest Veggie Skillet
Heat olive oil over Medium-high heat in a large skillet (I use cast iron). Once the oil is very hot, but not smoking, add chopped onions and a chopped jalapeño pepper to the skillet.
Cook these ingredients for approximately 4 minutes, and then add minced garlic to the skillet. Continue to cook, stirring the veggies often for 1 more minute (don’t burn the garlic!). The veggies should be tender at this point.
Add More Veggies!
Now add frozen corn (or fresh, if available), chopped bell pepper and zucchini to the skillet. NOTE: I use a combination of red, orange and green bell peppers for added color, but that is optional.
TIP: If you are adding black beans to make this a meatless main dish, this is when to add them!
Sprinkle the veggies with ground cumin and chili powder, then stir until the spices have been mixed in. Cook the veggies, stirring often, for 7-8 minutes, until the veggies have softened and are heated through.
Last Steps Before Serving
Stir cherry tomato halves (I use red and yellow) into the skillet, and cook ONLY until they are barely heated through. This will only take a minute or less! Remove the skillet from the heat source.
Once the skillet is off the heat, add chopped cilantro, fresh lime juice, salt and black pepper to the veggies. Stir to combine, and then the Southwest Veggie Skillet is ready to be served.
Serve The Southwest Veggie Skillet
The Southwest Veggie Skillet is now ready to be enjoyed! Transfer the dish to a serving bowl OR serve it hot, right from the skillet.
This is a very tasty side dish that pairs well with chicken, pork, beef or fish! Serve it next to the meat, or place the meat on top of the veggies, serve and enjoy!
I hope you enjoy this delicious vegetable side dish as much as we do! The veggies have great flavor, and it really is a simple dish to prepare in a short amount of time.
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More VEGGIE Recipes?
You can find ALL of my recipes in the Recipe index, which is located at the top of the page. I have LOTS of delicious vegetable dishes for you to check out, including:
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe adapted from a recipe found in : “The Essential WW Freestyle Cookbook”, page 196, published in 2018 by Weight Watchers International, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make a meatless meal!
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 1½ large garlic cloves finely minced
- 1 medium jalapeño pepper seeds removed, finely minced
- 10 ounces frozen corn kernels OR 1¾ cup fresh
- 1 medium zucchini chopped
- 1 medium red bell pepper (or color combo) chopped (I use red/orange/green)
- 1¼ teaspoons ground cumin
- ¼ teaspoon chili powder
- 1 cup cherry tomatoes cut in half (I use red/yellow)
- 2 Tablespoons chopped cilantro
- 1½ Tablespoons fresh lime juice
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Heat olive oil on Medium-high heat in a large skillet. Once oil is very hot, but not smoking, add onions and jalapeño pepper. Cook approx. 4 minutes; add garlic. Continue to cook, stirring often for 1 minute (don't burn the garlic!).
Add frozen corn (or fresh, if using), red bell pepper and zucchini to skillet. NOTE: I use a combo of red, orange and green bell peppers for color, but that is optional. TIP: If adding a can of black beans to make this a meatless main dish, this is when to add them!
Sprinkle veggies with cumin and chili powder; stir until combined. Cook, stirring often, for 7-8 minutes, until veggies have softened and are heated through.
Gently stir cherry tomato halves into veggies; cook ONLY until heated through. This will only take a minute or less! Remove skillet from heat source.
Off heat, add cilantro, lime juice, salt and pepper to the veggies; stir to combine. Serve immediately. Enjoy!
NOTE: If you wish to make this a MEATLESS main dish, add 1 can of rinsed/drained black beans.
Here’s one more to pin on your Pinterest boards!