Southwest Veggie Skillet is a yummy side dish, with corn, zucchini, bell peppers, onion and tomatoes! Add black beans to make a meatless meal!
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.
Southwest Veggie Skillet https://www.thegratefulgirlcooks.com/southwest-veggie-skillet/