Oil Free, Stir Fried, Mexican Taco Spiced Vegetables

Sometimes you just want a super simple dinner that’s light and healthy and won’t leave you bloated and sluggish.

If you fancy something delicious tonight, that will take minimal time and effort, then try these oil free, Mexican taco spiced vegetables. They’re very versatile and a great way to use up any leftover veggies.

Which Vegetables To Use In Taco Veggies?

This dish works well with the vegetables we have used in this recipe that are carrots, bell peppers, onions, celery and jalapenos. But, of course, you are free to add other vegetables such as sweet peas, cauliflower, mushrooms, cabbage. sweetcorn or broccoli.

You can be sure that whatever vegetables you choose to use in this taco spiced vegetables dish, they are going to work a treat.

What Should I Serve With Taco Vegetables?

These taco vegetable are so versatile. You can serve them in taco shells, if that’s your thing, OR they work perfectly well in many other ways too.

To make your taco veggies a complete meal that’s going to keep you full, there are lots of ways you can serve them.

These include:-

• In the classic taco shell with vegan cheese and guacamole.
• As a topper for brown rice.
• Mix some cooked pasta in for a tasty pasta dish.
• Serve on top of some protein rich, spiced quinoa.
• Eat alone a s a low calorie, filling meal.
• Serve with kidney beans or other legumes.
• Serve with chopped avocado, extra jalapenos and coriander for a weight loss, low carb meal.

Why Are These Toco Vegetables SO Healthy?

These taco vegetables are a super healthy, whole foods plant based meal. There is ZERO oils or unhealthy fats added to this dish, and it really doesn’t need them either.

Most people do not believe you can stir fry vegetables without fats, but that’s just not true. When you cook your veggies in the way we have explained in this recipe, you really do not need oil. You don’t miss it, and you really cannot tell the difference. Trust us!

So, no oil means much lower calories, lighter and easier to digest food. You will feel more energised when you don’t use oil in your cooking, so it’s well worth trying this for yourself. We are not saying you shouldn’t eat fats, because certain fats are necessary for good health, but these should be eaten in the form of WHOLE fats, such as avocado, nuts and seeds.

Oil Free, Stir Fried, Mexican Taco Spiced Vegetables

A quick and easy dish that can be used with lots of different style sides. No rubbish, oils or junk, just pure, whole foods.

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Prep Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine American, Mexican

Servings 2

Calories 100 kcal

Equipment

• Large, non stick frying pan or wide non stick saucepan
• Wooden spoon
• Chopping board
• Chopping knife

Ingredients

  

• 2 medium carrots thinly sliced
• 2 medium onions thickly sliced
• 5 stalks celery sliced into 1 inch pieces
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1-2 jalapenos sliced
• 6 cloves garlic crushed
• 2 tbsp taco seasonings or to taste
• Hot water ready to splash into vegetables to prevent sticking Boil filtered water in a kettle and use it straight from there is easiest.

Instructions

 

• Put your large frying pan onto the highest setting heat on your stove (leave the heat off until just before your onions are ready to go in).
• Start by thickly slicing your onions and getting them into your hot pan. Do not use any water at this point as the onions release their own natural juices as they cook. You also want them to caramalise, which won't happen if you start adding water too soon.
• Next, slice your carrots into fairly think slices. You can do this slightly on the diagonal to make them look prettier.

  As soon as your veggies are ready, add them to the hot pan with the onions. By this point you may wish to start adding splashes of hot water if your onions are starting to burn and dry out too much. But, remember, the caramelisation is important to the finished taste, especially when not using any fats to cook.
• Next, whilst your onions and carrots are cooking on the highest heat your hob will go to, slice your celery into around inch long pieces. Again, you can do this slightly diagonally so the finished result looks better. Add them to your hot pan with the other veggies.
• Now slice your bell peppers and jalapenos and add them to the pan. Stir frequently and add splashes of hot water as you go to prevent too much sticking.
• Finally, add your crushed garlic and taco spices to taste.
• Keep stirring your dish whilst adding more splashes of hot water to help cooing process. You veggies should be cooked completely around 10-15 minutes after adding your peppers and garlic. You can cook them longer if you prefer; or less if you like them on the more crunchy side. It's all down to your personal taste!
• When you have your vegetables cooked to your liking, check your spicing and add more seasonings, taco spices, salt, pepper to taste (you may find this dish does not need added salt, which will make it healthier).

  You may also like to leave a little jus at the bottom of your pan, especially if you're serving this dish with rice or quinoa. If so, just add a little more hot water and stir.

  Serve your veggies with tacos, brown rice, quinoa, pasta or whatever else you like to eat. These taco vegetables are VERSATILE and go with pretty much anything.

Video

Keyword 30 minute meal, Mexican taco vegetables, taco spiced vegetables, taco spices, tacos, vegan, whole foods plant based, whole foods plant based no oil

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