These Mexican Green Beans is a vegetable dish that has bold flavors and an amazing fresh and spicy taste. They are sautéed with onions, jalapeño and bell peppers. This quick and easy side dish is ready in less than 20 minutes and goes well with any of your favorite main dishes.
Why this recipe is just so good...
- Easy stovetop side dish - While I do love roasted vegetables such as Roasted zucchini and squash or Asparagus and Carrots , during the summer the oven is the last thing I want to use. This green bean recipe just needs a little chopping and are done in about 10 minutes.
- Full of flavor with some spice - These veggies sometimes get bad reviews since they can be bland. They need some flavor added to make them really tasty. This recipe is supercharged with flavor. But it is totally up to you on the amount of spiciness. Take out the jalapeños and cumin or add more, the choice is yours and they will be delicious!
- String bean lovers will want to try my Blackened green beans or Parmesan Green Beans as well. They are also sautéed side dishes that are super tasty! When the weather cools and you are ready to use your oven, try my Roasted Frozen Green Beans and Carrots.
Ingredients
- green beans
- red onion
- red bell pepper
- garlic
- olive oil
- jalapeno
- cumin
- chili powder
- fresh herbs (oregano, cilantro)
Ingredients Notes & Substitutions
Fresh ingredients are always best in the recipe, but in a pinch there are some changes you can make.
- Instead of fresh cilantro and thyme, use dried spices. Start with ½ teaspoon and add more as preferred.
- Substitute cayenne or red pepper flakes for the chili powder. Start with ¼ teaspoon and add more if you like it spicier.
- Garlic powder can be used instead of fresh garlic cloves. ⅛ teaspoon equals one clove, but I usually add more.
- Also, you can use green bell pepper instead of red bell pepper.
- Add some cherry tomatoes, cut in half for extra flavor.
How to make Mexican Green Beans
- Heat olive oil in a large skillet over medium heat. Swirl oil to coat evenly.
- Saute the red pepper, onion and jalapeno for two minutes. Add garlic and saute another minute.
3. Increase heat to high and add green beans. Fry for 1-2 minutes.
4. Lower heat back to medium, add 2-3 tablespoons of water, cover the pan and cook vegetables for another 5 minutes. Add another tablespoon of water if the pan is dry.
5. Test a green bean for doneness. They should be crisp but tender. If you like them softer, put cover back on, add a bit more water and continue to cook another 1-2 minutes.
Serving suggestions
Mexican green beans would go well with any enchilada casserole, tacos or fajitas. They would be delicious with grilled meats such as Chicken leg quarters or Lemon pork chops.
Recipe Tips
- Keep in mind that spices do expire and could affect the flavor of the recipe. The older the spice, the weaker it will usually be.
- If your frying pan is not large enough for all the vegetables to spread out and cook, then make two batches of green beans. This will insure that they will all cook evenly.
- If you see the green beans are sticking to the skillet or browning too quickly, turn down the flame. And you can add just a bit more oil.
- Once you cover the green beans, check on them frequently. They can quickly go from very crisp to soft in just a few minutes.
Frequently Asked Questions
You can easily increase or decrease the spice level in this recipe. Make sure you remove all the seeds from the jalapeno (avoid touching your eyes). Also, use half the amount of dried herbs since they are more potent than fresh. And you can use parsley instead of cilantro which has a strong, spicy flavor.
Try corn, tomatoes or zucchini. Add the tomato and zucchini last since they are softer vegetables and will quick faster than the green beans.
If you enjoyed this recipe, I'd love if you gave it a comment and a rating. This tells me what you like and want to see more of. Thank you!
MORE delicious vegetable dishes to try!
Mexican Green Beans
- Prep Time: 10 minutes
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: Mexican/American
Description
Mexican green beans is a vegetable dish that has bold flavors and an amazing fresh and spicy taste. They are sauteed with onions, jalapeño and bell peppers. This quick and easy side dish is ready in about 15 minutes and goes well with any of your favorite main dishes.
Ingredients
- 1 pound green beans, washed and trimmed
- 2 tablespoons olive oil
- 1 medium red red onion, chopped
- 1 large red pepper, chopped
- 1 jalapeno, seeds removed and finely chopped
- 2-3 cloves of garlic, finely minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- fresh sprigs of oregano, cilantro, finely minced or use ½ teaspoon each dried spices
Instructions
- Heat olive oil in a large skillet over medium heat.
- Saute the red pepper, onion and jalapeno for two minutes. Add garlic and seasonings and saute another minute.
- Increase heat to high and add green beans. Fry for 1-2 minutes.
- Lower heat back to medium, add 2-3 tablespoons of water, cover the pan and cook vegetables for another 5 minutes.
- Test a green bean for doneness. They should be crisp but tender. If you like them softer, put cover back on, add a bit more water and continue to cook another 1-2 minutes.
Notes
*Keep in mind that spices do expire and could affect the flavor of the recipe. The older the spice, the weaker it will usually be.
*If your frying pan is not large enough for all the vegetables to spread out and cook, then make two batches of green beans. This will insure that they will all cook evenly.
If you find the green beans are sticking to the pan or browning too quickly, turn down the flame and add a1-2 tablespoons of water to the pan.
Once you cover the green beans, check on them frequently. They can quickly go from very crisp to soft in just a few minutes.
*Store leftovers in the refrigerator and reheat on the stove in a skillet on medium heat until hot. Add about two tablespoons water to help quickly steam the beans. Or you can microwave them for 1-2 minutes.
*You can freeze leftovers in an airtight container. Defrost overnight in the refrigerator and reheat as above.
Renee Boydstun says
I was excited to try your recipe for dinner tonight, however; you might want to check the post for the recipe.
In the ingredients you don't list garlic or how much. In the directions you leave out when to add the spices & herbs. Gave it my best guess & it was ok.
Deb Belsha says
You're right, I didn't proofread the recipe properly. I made the corrections and I'm glad you liked the green beans anyway.
Lori says
We loved this dish. Thanks for the reminder thst spices expire. I won’t tell you how old my cumin was!
Deb Belsha says
Yup! Even with all the cooking I do, can't use them up fast enough. They are still ok to use but will definitely be less flavorful.