Vegetable Filling


This is the perfect filling for enchiladas, burritos and tacos; or you can enjoy it as a side dish.


  • 2 teaspoons vegetable oil
  • 1-1/2 cups thinly sliced onions
  • 1-1/4 cups julienne red bell pepper
  • 1 medium jalapéno pepper, seeded, deveined and julienned
  • 1 garlic clove, minced
  • 1-1/2 cups halved and thinly sliced zucchini
  • 1-1/2 cups halved and thinly sliced yellow squash
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

In large nonstick skillet, heat oil; add onions, bell pepper, jalapéno pepper and garlic. Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender. Add zucchini, yellow squash, salt and black pepper to onion mixture; cook, covered, 10 minutes, until zucchini is tender-crisp.

Serves: 4


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