Spice-up taco night with taco seasoned veggies. The perfect healthy side dish to a traditionally carbohydrate heavy meal!
When we have tacos, nachos, or any type of traditionally carb-heavy Mexican-inspired meal, I usually try to make a low-carb option for Ted and myself. Not that we are against eating tortillas or chips, we are just conscious about the amount and type of carbohydrates we eat. Plus, I’m always looking for a veggie-packed side dish to go alongside the main dish [especially when it’s taco night]. So for us, that means taco seasoned protein on top of a bed of veggies— like these taco stuffed sweet potatoes! The kids aren’t really into tacos or nachos loaded with veggies [and honestly, neither is Ted], so these taco seasoned veggies are a good compromise!
Today’s post really isn’t a novel recipe— it’s no-brainer. And a new way to use homemade taco seasoning with a batch of sautéed vegetables. And honestly, there’s really not much more I have to say here regarding these taco seasoned veggies. You could roast or sauté the veggies with the seasoning, and use store-bought or homemade taco seasoning. The options are endless! And short and sweet. Exactly the kind of recipes I look for online!
I know my latest recipe was also Tex-Mex inspired [Mexican beef and potato soup], but honestly guys, there’s just so much you can do with a simple packed of taco seasoning! Enjoy!
- 2 tablespoons olive oil
- 1 large zucchini, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1 tablespoon taco seasoning
- Heat oil in large non-stick skillet
tomedium-high heat. Add vegetables and seasoning. Stir to combine.
- Continue sautéing for 10-12 minutes, or until vegetables are tender.