Mexican Pan Roasted Vegetables and Beans is a great dish to include with your traditional Mexican dinner. Healthy and flavorful, this simple dish works as taco filling or a side
In a large skillet, heat one tablespoon oil over medium high heat. Add mushrooms and ½ teaspoon salt and cook until browned, about eight minutes. Add in garlic during last minute of cooking. Pour mushrooms and juices into large bowl and set aside.
In the same skillet, heat another tablespoon of oil over medium high heat. Add in the onion, bell pepper, and ½ teaspoon kosher salt. Cook until soft and tender, about five minutes. Add to the bowl of mushrooms and set aside.
In the same skillet, heat the last tablespoon of oil over medium high heat and add in the zucchini and last ½ teaspoon salt. Cook until tender and slightly browned, about six minutes.
To the zucchini, add in the pinto beans, taco seasoning, and mushroom and onion mixture. Heat until warmed through. Season with more salt and pepper if desired. Serve warm or room temperature.
Notes
This entire dish can be made ahead and reheated prior to serve. Works great at room temperature too. Add in chili flakes for a little heat if desired.