This vegetarian Mexican Sheet Pan Supper is a delicious mix of vegetables perfect for eating by itself or with warm tortillas (and it’s ready in under half an hour!)
I’ve always been intrigued at these so called “sheet pan dinners”. Because while it sounds great and easy and convenient in theory, I’ve always had trouble figuring out just what would go on a vegetarian sheet pan dinner.
But when Anouk and I got together to cook last month, we schemed up this Mexican tray bake of sorts and the result was damn delicious. Filled with veggies and black beans then seasoned with all the best Mexican-inspired spices, this supper is perfect on it’s own or served in warm tortillas.
This tray bake has just a handful of ingredients, but you can throw on any veggie you happen to have in your fridge!
We used sweet potatoes (which we boil first to reduce the overall roasting time) and baby corn (because it’s adorable and delicious) to add bulk to the meal, with the black beans coming in with the punch of protein and fiber.
- 1 large sweet potato
- 2 red or yellow bell peppers sliced
- 1 medium red onion thinly sliced
- 1 15-oz can baby corn drained
- 1 15-oz can black beans drained
- 3 Tbsp oil 45 mL
- ½ tsp smoked paprika
- ¼ tsp each cumin, ground coriander, chili powder
- Optional for serving: warm tortillas, avocado, sour cream
- Boil: Peel and roughly chop sweet potato. Bring a pot of water to a boil and add sweet potatoes. Cook for 10 minutes, or until fork-tender.
- Bake: Meanwhile, preheat oven to 400 degrees F (204 C). Add sliced peppers, onion, corn, and beans to a large rimmed baking sheet, Drizzle with oil and sprinkle over the spices, then gently toss to coat. Add boiled sweet potato to the tray, gently toss once more, then bake for 15 minutes.