This Mexican-inspired Green Chile Veggie Picadillo is a delicious twist on the classic beef picadillo. Packed with vegetables and a touch of spice from green chiles, it’s a vibrant, flavorful dish that makes a fantastic filling for tacos, burritos, or as a standalone side.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 large potato, diced into small cubes
- 1 carrot, peeled and diced
- 1 zucchini, diced
- 1 can (4 oz) diced green chiles
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until it begins to soften. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Add Vegetables: Add the diced potato, carrot, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Season: Add the diced green chiles and tomatoes, stirring well. Season with cumin, smoked paprika, oregano, salt, and pepper. Mix everything until evenly combined.
- Simmer: Lower the heat to medium-low, cover the skillet, and let the mixture simmer for 10-15 minutes, or until the potatoes and carrots are tender, stirring occasionally.
- Adjust Seasoning and Serve: Taste and adjust the seasoning if needed. Garnish with fresh chopped cilantro and serve hot.
Serving Suggestions:
Serve this Green Chile Veggie Picadillo as a filling for tacos or burritos, alongside rice and beans, or over warm tortillas.
