Mexican Vegetable Medley Recipe

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50 mins (prep 20, cooking 30)
8 ingredients
5 cups
Two of the vegetables that were new to me when I visited the Mexican produce vendors at the flea market last month were the chayote squash and the tomatillo. I have since been able to purchase them in the produce sections of chain supermarkets so although it was fun visiting with the vendors it is more convenient to pick them up when doing my regular grocery shopping. This week I picked up both of these veggies and googled some Mexican recipes to get some inspiration. Last night I cooked up a medley and served them with rice and tortillas. Naturally, I added some cheese because we are cheese addicts and “eso” (a Spanish equivalent for “voila”) a new family favorite was created.

Categories:  kid-friendly , mexican , quick-and-easy ,
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Serving Size (6.16 g)
Servings 5
Amount per Serving
Calories 4.41 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.11%
Saturated Fat 0.0g 0.07%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 465.6mg 97.0%
Total Carbohydrate 0.98g 1.63%
Dietary Fiber 0.06 g 1.24%
Sugars 0.03 g %
Protein 0.19g 1.88%
Vitamin A 0.27IU% Vitamin C 0.92mg%
Calcium 5.64mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooking oil spray, medium onions, chayote squashes, large, fresh cilantro