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    Veggies to serve with enchiladas?

    Posts: 71 Member
    edited March 7 in Recipes
    Hello! I have a non-veggie loving family and I eat salad for lunch everyday. I like to have a cooked vegetable at dinner - asparagus, broccoli, spinach, and zucchini are my go-to's. But my family hates every one of them and it's a struggle.

    Tonight I'm making chicken enchiladas. Most of my plate needs to be covered in vegetables. Any suggestions on what to serve as a vegetable with Mexican?

    Thanks!
    - K

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    Replies

    • Posts: 71 Member
      corn. tomatoes, peppers
    • Posts: 352 Member
      Beans. :)
    • Posts: 561 Member
      It's not Mexican, but what about a Caesar salad? Or just a garden salad with some nuts and seeds thrown in there? You could also do stuffed peppers, which is a little more along the Mexican theme. Good luck!
    • Posts: 477 Member
      I agree with Leslie, Beans! Just make sure you get the Reduced Sodium ones and rinse them. You could even saute them with peppers & onions for flavor.
    • Posts: 419 Member
      Stir fry some sliced peppers (red, orange, yellow) with onions and zucchini
    • Posts: 110 Member
      Mexican chopped salad!!
    • Posts: 1,335 Member
      Beans n' rice seems obvious, but they're pretty starchy. How about fajita vegetables? I will honestly take a few solid dashes of soy sauce, almost as much lime juice (a little bit less), cumin, mexican chili powder and garlic powder, whir together for a marinade. Cut up some broccoli, carrot, onion, bell pepper, whatever you want, marinate for 10 minutes, stir-fry it up. Serve that on the side with your enchiladas.

      Also, this veggies go great on a salad with our chipotle dressing (nonfat, plain yogurt and diced chipotles... zero fat, low cal, totally spicy and tasty).
    • Posts: 431 Member
      I buy frozen veg in steamer bags, mostly at Sam's Club these days (much cheaper). They sell a tex mex type blend I like with anything mexican. Includes corn, bell peppers and black beans that are roasted and seasoned. You may be able to find something similar somewhere else too. Mexican doesn't seem to lend it's self easily to veggie side dishes.
    • Posts: 123 Member
      roasted butternut squash
    • Posts: 821 Member
      If they don't really like veggies, what about making a Mango or pineapple Salsa/salad? You can also add tomatoes or more cuke to yours to make it go farther and have fewer calories.
    • Posts: 71 Member
      Oh my goodness, so many great ideas! Printing post to take to grocery store. :-) Thank you all!
    • Posts: 71 Member
      JustinAnimal and CaitlinW19, those are ideas I want to try.
    • Posts: 13,575 Member
      pico de gallo, it's not cooked, but maybe add some black beans if you want it to be more substantial.
    • Posts: 5
      Find vegetables they like! I don't like any of the ones you mentioned either. I prefer: carrots, sweet potatoes, green beans, peas, etc.
    • Posts: 3,731 Member
      How about spicy eggplant fries? Peel and slice an eggplant, salt liberally and leave in a colander to drain the juices for about half an hour, then cut into steak fry sized pieces. Dip in an egg white wash, then dip in a mixture of bread crumbs, Parmesan and spices. Make it as spicy as you'd like, considering you're eating them with Mexican food. Then bake at 400 for about 20-30 minutes (depending on how big they are), flipping over halfway through. Eat when they're hot and crispy. Add a little cornstarch to the bread crumb mixture if you like them even crispier.
    • Posts: 12,142 Member
      duck fat roasted potatoes
    • Posts: 112 Member
      YES, I agree with above poster - sliced peppers would be perfect.
    • Posts: 818 Member
      JICAMA, RAW
    • Posts: 13,454 Member
      http://allrecipes.com/recipe/black-bean-and-corn-salad-ii/

      226330.jpg

    • Posts: 1,196 Member
      Calabacitas
      From EatingWell

      Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.

      1 tablespoon extra-virgin olive oil
      1 medium onion, chopped
      1 poblano or Anaheim chile pepper, seeded and diced
      2 cups diced zucchini
      2 cups diced summer squash
      1/2 teaspoon salt
      2 tablespoons chopped fresh cilantro, (optional)

      Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

      6 servings, about 2/3 cup each
      Per serving : 40 Calories; 2 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 199 mg Sodium; 201 mg Potassium

      Exchanges: 1 vegetable, 1/2 fat
    • Posts: 1,196 Member
      Cucumber Ranch Salsa can be used like a salad.
      http://soupspiceeverythingnice.blogspot.com/2014/06/cucumber-ranch-salsa.html
    • Posts: 48 Member
      Try jicama, it is sort like a mildly spiced potato. I use it raw in salads or just eat it with a little lime.
    • Posts: 117 Member
      I do a "mexican stirfry": dice up some zucchini, mushrooms, tomatoes, onions and stirfry. Add corn and salsa and heat through. Top with shredded cheddar.

    • Posts: 18,780 Member
      amandabullock129 wrote: »
      Mexican chopped salad!!

      Yes! I made this one without the tortilla strips, it was gorgeous! http://thecafesucrefarine.com/2014/05/mexican-chopped-salad/

    • Posts: 3
      I usually make Spanish Rice (brown rice) and add corn, tomatoes, onions and even shredded carrot. Get creative and add anything that sounds good. Also spicy pickled veggies like carrots are easy to make and pair well with Mexican dishes too.
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