Mexican-Style Veggie Skillet

Ingredients

• 2 tablespoons olive oil
• 1 cup broccoli spear
• 12 cup onion
• sliced (1/2 onion)
• 1 garlic clove
• minced
• 1 cup green pepper
• sliced (1 pepper)
• 1 (14 1/2 ounce) can diced tomatoes
• 12 teaspoon Mexican oregano
• dried
• 12 teaspoon Mexican chili powder
• hot
• 18 teaspoon cayenne pepper
• ground
• 14 teaspoon cumin
• ground
• 14 teaspoon salt (or to taste)
• 14 teaspoon black pepper
• freshly ground (or to taste)
• 12 cup cheese
• shredded (I use a Mexican cheese blend found at my local grocery store that consists of Cheddar
• Monterey Jack)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Once olive oil begins to glisten, add all vegetables (except tomatoes) and seasonings; toss to combine.
3. Cover skillet and cook for 8-10 minutes or until vegetables are tender.
4. Reduce heat to medium-low and add tomatoes to skillet, tossing to combine.
5. Replace skillet cover and cook for 2-3 minutes until tomatoes are heated through.
6. Top with shredded cheese.
7. I use a shredded Mexican cheese blend, but you could use any soft cheese of your choice.
8. Allow cheese to melt before serving.