Mexican-Style Veggie Skillet

• 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)

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.

olive oil, broccoli spear, onion, garlic, green pepper, tomatoes, oregano, chili powder, cayenne pepper, cumin, salt, black pepper, cheese

Taken from www.food.com/recipe/mexican-style-veggie-skillet-302231 (may not work)