This quick and easy Mexican stir-fry with veggies is a simple way to make a hearty, healthy meal in no time. Stir-fried onion, zucchini, and bell peppers mixed with corn, black beans, and salsa then served over rice make a delicious dump-and-go skillet meal.

A blue plate filled with white rice and topped with a Mexican vegetable stir fry with veggies behind it.

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Why make this recipe

I love this dump-and-go vegan Mexican stir fry recipe because it is so quick and easy to make. You can use whatever veggies that you have on hand and make it different every time. I also love to toss in some vegan protein like tofu or seitan to make it a hearty meal.

This recipe works great for meal prep too and it makes delicious make-ahead lunches. Plus it’s gluten-free, soy-free, and plant-based so that everyone can enjoy it.

Ingredients and substitutions

  • Olive Oil – to saute the veggies. You use any oil that you would like, or saute the veggies in a little vegetable broth to make it oil-free if you choose.
  • Onions – a medium yellow onion or white onion gives this dish a ton of flavor. You can also add a few cloves of minced garlic.
  • Bell Peppers – (optional) I like to use red, yellow, orange, or green bell peppers in this stir-fry. Feel free to add a diced jalapeno pepper as well to add more spice to the dish.
  • Zucchini – or summer squash works great in this recipe, but you can leave it out or swap it with any other vegetable that you like.
  • Corn – I usually use frozen corn to make it easy, but you can also use fresh corn or canned corn.
  • Beans – I usually use black beans, but you can also use kidney beans, pinto beans, or any other type of bean that you want. I use canned beans to make it easy, but home-cooked beans also work well.
  • Salsa – you can use any type of salsa that you have on hand. Canned salsa works well, but I also like the fresh taste of salsa fresca.
  • Spices – you can jazz up this skillet meal with some cumin, chile powder, red pepper flakes, dried chipotle pepper, garlic powder, onion powder, oregano, or some taco seasoning. Add some salt and pepper for flavor too.
  • Fresh Herbs – fresh cilantro or fresh parsley add a lot of flavor to this dish.
  • Vegan Protein – Toss in some pan-fried tofu, or add some shredded chicken seitan, or beef seitan to the veggies for added protein. My quick and easy seitan also works great with this recipe.
  • Rice or Grain – serve this Mexican stir fry over your choice of white rice, brown rice, quinoa, or even millet.

Helpful tools

  • A Large Frying Pan or Wok – Any large skillet large enough to stir about 6 cups of veggies with room to stir it all.

How to make Mexican stir-fry

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Cook rice or other grain according to package directions or use my basmati rice recipe.

Step 2 – Peel and dice a medium-sized onion and add it to a large skillet with 1 tablespoon of oil and 1/4 teaspoon of salt, then cook on low for about 5 minutes while you wash and chop the other veggies.

Step 3 – Wash and dice a small zucchini and bell pepper then add them to the onion.

Step 4 – Turn up the heat to medium and sprinkle the veggies with 2 teaspoons of taco seasoning and 1/2 teaspoon of cumin (or spices of choice). Saute the veggies for another 3-5 minutes until tender.

Step 5 – Add 2 cups of frozen corn and 2 cans of beans (that have been drained and rinsed) then stir well.

Step 6 – Dump in a can of salsa, stir well, and heat until bubbly. Garnish with cilantro or other fresh herbs if desired and serve over rice.

Do you want an even easier way to make Mexican veggies and rice? Try my super easy 1 pot Mexican rice dish. Just dump everything into one pot and cook the rice, veggies, and seasoning together.

How to serve Mexican stir fry

Serve this Mexican-style stir fry over your choice of basmati rice, brown rice, quinoa, or other grain. You can also wrap it in a tortilla and eat it like a burrito.

Top your stir-fry with some guacamole, Mexican pickled onions, sliced avocadoes, vegan sour cream, or some vegan cheddar cheese if you choose. I also love drizzling some cilantro garlic sauce or cilantro lime crema on top.

Pro Tips

  • Make this dish your own by swapping out the veggies for whatever you have on hand. This is a very forgiving dish that will work with just about anything that you would like.
  • Add more protein to this dish. I like to swap out the beans for some pan-fried tofu or shredded chicken seitan for a hearty, protein-packed meal.
  • If you don’t have taco seasoning, you can simply use 1/2 teaspoon of chile powder, 1/2 teaspoon of cumin, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of oregano, a dash of cayenne pepper, and salt to taste.
  • Note – many brands of taco seasoning contain a lot of salt, for a lower sodium dish, you salt-free taco seasoning.

How to make this gluten-free

This dish is naturally gluten-free as long as you use gluten-free spices. (Sometimes taco seasoning or other seasoning mixes contain gluten.) If you are adding additional vegan faux meats, note that seitan-based products are not gluten-free.

Storage and reheating

Refrigerate: This Mexican-style stir fry will keep well in the fridge for 3 – 5 days in an airtight container. It works great for meal prep and lunches for the next few days!

Freeze: The stir fry freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the leftover skillet meal in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A top view of a vegan Mexican vegetable stir fry.

More easy rice recipes

Mexican stir-fry recipe

Mexican stir-fried veggies served over a bed of rice on a blue plate.
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5 from 2 rating

Mexican Stir Fry

this is a quick and easy Mexican-style skillet recipe with veggies, beans, and corn served over rice.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion
  • 1/4 teaspoon salt
  • 1 small zucchini
  • 1 medium red pepper
  • 2 teaspoons taco seasoning
  • 1/2 teaspoon cumin
  • 2 (15.5 oz) cans black beans, or beans of choice
  • 2 cups frozen corn
  • 2 cups salsa, (this is 1 (16 oz) jar)
  • 4 cups cooked rice

Equipment

Instructions
 

  • Cook rice or other grain according to package directions or use my basmati rice recipe.
  • Peel and dice a medium-sized onion and add it to a large skillet with 1 tablespoon of oil and 1/4 teaspoon of salt, then cook on low for about 5 minutes while you wash and chop the other veggies.
  • Wash and dice a small zucchini and bell pepper then add them to the onion.
  • Turn up the heat to medium and sprinkle the veggies with 2 teaspoons of taco seasoning and 1/2 teaspoon of cumin (or spices of choice). Sauté the veggies for another 3-5 minutes until tender.
  • Add 2 cups of frozen corn and 2 cans of beans (that have been drained and rinsed) then stir well.
  • Dump in a can of salsa, stir well, and heat until bubbly. Garnish with cilantro or other fresh herbs if desired and serve over rice.

Notes

  • Make this dish your own by swapping out the veggies for whatever you have on hand. This is a very forgiving dish that will work with just about anything that you would like.
  • Add more protein to this dish. I like to swap out the beans for some pan-fried tofu or shredded chicken seitan for a hearty, protein-packed meal.
  • If you don’t have taco seasoning, you can simply use 1/2 teaspoon of chile powder, 1/2 teaspoon of cumin, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of oregano, a dash of cayenne pepper, and salt to taste.
  • Note – many brands of taco seasoning contain a lot of salt, for a lower sodium dish, you salt-free taco seasoning.
Calories: 367kcal, Carbohydrates: 72g, Protein: 14g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 675mg, Potassium: 850mg, Fiber: 12g, Sugar: 5g, Vitamin A: 1088IU, Vitamin C: 36mg, Calcium: 71mg, Iron: 3mg
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