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.
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.