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    You are in: Home / Recipes / Tex Mex Veggies Recipe
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    Tex Mex Veggies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    JohnsCutie's Note:

    This is my version of Tia's Cancun veggies. They closed all their restaurants recently, so this is the only way I can get my favorite veggies. This is a great recipe to serve with Mexican food. We have diabetics in our family, and this is much lower in carbohydrates than rice and beans.

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    Units: US | Metric


    1. 1
      Cut the ends off the zucchini, and make them into sticks about 2" long. If you are using small zucchini, cutting them into fourths is sufficient, but larger ones should be cut smaller. I cut mine small, but not like matchsticks.
    2. 2
      Slice the purple onion in half from top to root. Then slice each half into thin slices.
    3. 3
      Add canola oil to a non-stick skillet. Add the squash, onion, and frozen corn to the skillet (I do not use an entire package, just about 1/3 to 1/2 of it.
    4. 4
      Season with soy sauce. (This is something you will do to your taste. It takes several Tbsp to maybe a quarter cup, but I think less. I cannot give an exact measurement, because it depends on the volume of your vegetables.
    5. 5
      Saute until the vegetables are just past the "sweated" stage. The zucchini will not be crisp any more, but it won't be mushy.
    6. 6
      Just before serving, sprinkle with shredded mozzarella cheese.

    Ratings & Reviews:

    • on April 17, 2012


      This was an easy and great side dish, The soy sauce took this recipe up a notch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2006


      Delicious! I followed the recipe exactly as written and we were thrilled with the results. I was skeptical about the soy sauce being added, but it added the perfect touch to this great dish! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tex Mex Veggies

    Serving Size: 1 (123 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 39.9
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 13.2 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 2.1 g
    Sugars 5.2 g
    Protein 2.1 g

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