Ejote a la Mexicana are Mexican style green beans. You’re going to love this delicious recipe!
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Easy peasy and made with simple ingredients. I like to serve it next to other Mexican vegetarian recipes like Enchiladas Rojas or Potato Taco Dorados.
Here, I’m sharing it as a side dish, but it can very well be served as tacos or as a fill for chile rellenos.
Let me show you how to make it.
Table of Contents
Ingredients
- Green Beans – These are fresh, but swap out for two cans of green beans. Drained and rinsed.
- Olive Oil – Avocado oil, vegetable oil, even butter, all work in this recipe.
- Jalapenos, White Onion, and Tomatoes are the three essential ingredients to make a recipe “a la Mexicana.” The colors of the Mexican flag – green, white, and red.
- Garlic – Feel free to use 1 teaspoon of garlic powder instead.
- Ground Cumin and Ground Oregano add flavor to this easy dish.
- Salt and pepper
- Water – Please refer to the recipe card for exact measurement.
- Chopped cilantro gives this dish freshness.
We’re trying to keep it meatless, but try this recipe with bacon or chorizo. Yum!
Instructions
- Trim the edges off the fresh green beans and cut into 2 inch pieces.
- Add water and teaspoon salt.
- Bring the water to a simmer. Cook for 3-5 minutes until crisp tender.
If you are using canned green beans, drain and rinse. Set aside until ready to use.
Other Ways of Cooking Green Beans:
Blanching: Boil water and add green beans. Cook for 2 minutes. Remove and immerse in ice cold water.
Steaming: Add green beans to a pan with a small amount of water. Cover. Steam for 4-5 minutes.
- Heat olive oil in a large saucepan over medium-high heat and cook tomatoes.
- Add onion, jalapenos, garlic clove, and spices.
- Cook until the liquid has evaporated.
- Drain green beans and add to the pan.
Mix everything and add fresh cilantro.
A great addition to this would cotija cheese, fresh corn, or for added crunch, try diced bell peppers.
Pro Tip:
The tomato sauce when cooked down and look like a thick sauce. That’s when you know to add the green beans.
This is NOT supposed to be saucy like many Mexican food recipes. If you want to make a sauce, add 1 cup water and adjust the salt.
More Mexican Side Dishes:
Next time you need a quick side dish or want to try something new for Thanksgiving dinner, remember this easy recipe!
It also tastes great cold as a Mexican green bean salad.
Ejotes a la Mexicana is a fantastic dish made with healthy ingredients and SO tasty.
HUNGRY FOR MORE?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Did you make this recipe? Please rate the recipe below!
Ejotes a la Mexicana
Ingredients
- ½ lb green beans trimmed and cut into 2-inch pieces
- 6 cups water
- 1 teaspoon salt
- 2 tomatoes diced
- ¼ onion diced
- 1 jalapeno stem and seeds removed, diced
- 1 garlic clove finely diced
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon ground oregano
- ¼ teaspoon ground cumin
- ¼ bunch chopped cilantro
Instructions
- Trim the ends off the green beans and cut into 2-inch pieces.
- Rinse and add to a stock pot with water and salt.
- Simmer for 3-4 minutes.
- Drain and set aside until ready to use.
- Heat olive oil in a large skillet.
- Add the tomatoes and cook for 2 minutes.
- Add the onion, jalapeno, garlic, salt, pepper, oregano, and cumin.
- Cook for 4-5 minutes, or until the liquid has evaporated a thick tomato paste has formed.
- Add the green beans.
- Mix to combine.
- Add the cilantro.
- Serve and enjoy!
Leave a Reply