Southwest Style Spanish Okra
Dive into the bold, vibrant flavors of Southwest Style Spanish Okra, a mouthwatering fusion dish that brings a spicy twist to a classic vegetable. This quick and easy recipe pairs tender okra with fire-roasted tomatoes, smoky paprika, and earthy cumin, creating a symphony of warm, Southwestern-inspired flavors. Diced red onions and bell peppers lend a subtle sweetness, while a fresh burst of lime juice and chopped cilantro brighten each bite. Perfect as a hearty vegetarian side dish or served with rice and tortillas for a satisfying main course, this dish captures the essence of rustic comfort with a contemporary edge. For a finishing touch, sprinkle with crumbled cotija cheese to add a creamy, salty contrast. Ready in just 35 minutes, this recipe is ideal for busy weeknights or entertaining with flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound okra
- 2 tablespoons olive oil
- 1 medium (diced) red onion
- 3 cloves (minced) garlic
- 1 (diced) red bell pepper
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 (juiced) lime
- 0.25 cup (chopped) fresh cilantro
- 0.25 cup (crumbled) cotija cheese (optional)
Instructions
Wash the okra thoroughly and pat dry. Slice off the stems and cut the okra into 1-inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.
Stir in the okra and let it cook for 5-6 minutes, stirring occasionally, until it starts to soften and slightly sear.
Add the can of fire-roasted diced tomatoes (with their juice), smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Lower the heat to medium-low and let the mixture simmer for about 8-10 minutes, until the okra is tender and the flavors are well combined.
Turn off the heat and stir in the lime juice and chopped cilantro.
Transfer the cooked okra to a serving dish. If desired, sprinkle crumbled cotija cheese over the top for an extra layer of flavor.
Serve immediately as a side dish or enjoy with rice or tortillas as a satisfying vegetarian main course.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 30.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 995 mg | 77% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2806 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
