Sensational Southwestern

I LOVE the flavors of cumin, lime, corn, garlic, cilantro, peppers, and the smells are FANTASTIC in my kitchen. I always have canned beans, canned tomatoes, corn and southwestern seasonings in my house as staples. There are so many possibilities! This Southwestern veggie base can be used in a variety of ways, either as a vegetarian dish, or add meat. You can add other ingredients, such as canned, sliced black olives, meat, rice, quinoa, cheese, etc. The recipe, as I have here, can be frozen for up to six months! Just thaw overnight and cut your dinner prep time in half! 

Cooked Southwestern bean and veggie mix ready to be used. 

Cooked Southwestern bean and veggie mix ready to be used. 

My meal suggestions are:

1. Stuffed squash (see picture): pre-cook 2 acorn or 1 spaghetti squash in microwave for 5 minutes. Slice in half, then scoop out seeds. Fill cavities with veggie mix, top with cheese, and bake in 375 degree oven for 20-25 minutes. 

Stuffed acorn squash with Southwestern veggie and bean mix

Stuffed acorn squash with Southwestern veggie and bean mix

Baked, stuffed acorn squash with Southwestern Veggie and Bean mix, covered in Queso Fresco and Cheddar cheese

Baked, stuffed acorn squash with Southwestern Veggie and Bean mix, covered in Queso Fresco and Cheddar cheese

2. Very Veggie Chili: Add a can of drained kidney or pinto beans and another can of diced tomatoes. Add additional 1/2 tsp cumin while cooking. Serve with shredded cheese, corn chip dippers, avocado chunks and sour cream. 

3. Southwestern Rice: Add shredded chicken, pork, or beef and top rice. 

4. Veggie or Southwestern Burrito/Quesadilla: Add shredded cheese and/or shredded chicken/beef/pork and wrap in a soft tortilla. Top with a dollop of sour cream. 

5. Chicken Tortilla soup: This makes a GREAT base for soup. Add 1 cups of shredded, cooked chicken and 1 32-ounce box of chicken broth. Simmer for 10-15 minutes. 

6. Southwestern Omelette: Add about 1/2 cup of the mixture and shredded cheddar or pepper jack cheese to 2 eggs for a breakfast that is restaurant-worthy! 

Makes approximately 4-6 servings

Ingredients


  • 1 Tbsp olive oil
  • 1 cup chopped bell pepper (any colors)
  • 1 cup chopped or diced onion (red, yellow, or sweet)
  • 1 cup corn (frozen, canned, or fresh) - I used frozen roasted corn 
  • 1 10 oz can diced tomatoes with green chiles
  • 1 15oz can black beans, drained and rinsed
  • 1 jalapeno, diced or minced (seeds can be removed for less heat)
  • 2-3 green onions/scallions, chopped (whites and greens)
  • 1/2 tsp chile lime seasoning (any brand is fine)
  • 1/2 tsp cumin
  • 1/2 tsp lime/garlic/cilantro seasoning OR use juice from 1/2 lime, 1 Tbsp minced garlic, and 1/4 cup chopped fresh cilantro

Instructions


  1. Heat olive oil (medium heat) in large saute pan
  2. Add pepper, corn, onion, and jalapeño and stir fry for 5 minutes, stirring often. 
  3. Add seasonings, drained black beans, and canned tomatoes and stir well to blend. Saute for another 5 minutes. 
  4. Remove from heat. 
Southwestern veggies in bowl: peppers, corn, jalapeno and onion  

Southwestern veggies in bowl: peppers, corn, jalapeno and onion

 

Southwestern seasonings I used in this recipe with chopped green onions and a jalapeño  

Southwestern seasonings I used in this recipe with chopped green onions and a jalapeño