In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent. Add the thawed mixed vegetables to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
Incorporate the drained and rinsed kidney beans into the skillet. Stir well.
Sprinkle cumin powder, paprika, chili powder, salt, and pepper over the vegetable and bean mixture. Stir to evenly distribute the spices.
Continue cooking for an additional 5-7 minutes, allowing the beans to heat through.
Garnish the mixed vegetables sauté with fresh cilantro or parsley if desired. Serve over cooked rice or quinoa.
For an extra burst of freshness, serve the dish with lemon wedges on the side. Squeeze some lemon juice over the sauté before eating.
