Prep 15 mins
Cook 15 mins
This is a quick, easy dish that I created one night to accompany a tex-mex seasoned steak and simple baked potato.
- 2 tablespoons olive oil
- 1 cup broccoli spear
- 1⁄2 cup onion, sliced (1/2 onion)
- 1 garlic clove, minced
- 1 cup green pepper, sliced (1 pepper)
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 teaspoon Mexican oregano, dried
- 1⁄2 teaspoon Mexican chili powder, hot
- 1⁄8 teaspoon cayenne pepper, ground
- 1⁄4 teaspoon cumin, ground
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
- 1⁄2 cup cheese, shredded (I use a Mexican cheese blend found at my local grocery store that consists of Cheddar, Monterey Jack)
- Heat olive oil in a large skillet over medium heat.
- Once olive oil begins to glisten, add all vegetables (except tomatoes) and seasonings; toss to combine.
- Cover skillet and cook for 8-10 minutes or until vegetables are tender.
- Reduce heat to medium-low and add tomatoes to skillet, tossing to combine. Replace skillet cover and cook for 2-3 minutes until tomatoes are heated through.
- Top with shredded cheese. I use a shredded Mexican cheese blend, but you could use any soft cheese of your choice. Allow cheese to melt before serving.