Easy Mexican Green Beans (Ejotes a la mexicana)
This easy Mexican green bean recipe is flavored with tomato, onion, and jalapeño ("a la mexicana"). A perfect weeknight side dish: easy, nutritious, and tasty!
Servings: 6
Equipment
- 1 Skillet (cast-iron preferred)
- 1 food processor
- 1 chef's knife
- 1 cutting board
- 1 wooden spoon or spatula
Ingredients
- 1 lb green beans
- 2 roma tomato
- ½ white onion peel removed
- ½ jalapeno
- 1 tsp adobo seasoning
- ½ tsp dried oregano
- 2 tbsp olive oil
- Salt to taste most pre-made adobo seasoning already has salt. So make sure to taste and only add extra salt if needed.
Instructions
Instructions
- Chop the tomato and onion into quarters and place in food processor.
- Remove the stem from the jalapeno. Chop into large chunks and place in food processor.
- Set food processor to chop (not puree) and chop for 15 seconds until all vegetables are finely chopped.
- Heat a large skillet over medium-high heat.
- Add olive oil to skillet and heat for 1-2 minutes (or until shimmering)
- Once the olive oil is hot, add the chopped vegetables into the skillet. Sprinkle with a small pinch of salt and sautée for 5 minutes (or until the onions are soft and translucent).
- Add the green beans to the skillet and toss to coat with the tomato and onion mixture.
- Sprinkle the adobo seasoning and oregano over the green beans, and toss to coat completely.
- Sautée for 10 minutes. Taste and adjust seasoning as needed.
- Once the green beans are tender, serve.