Mexican Sheet Pan Supper

Name: Mexican Sheet Pan Supper
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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

By Sarah This post contains affiliate links Updated Apr 29, 2020

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!)

This vegetarian Mexican Sheet Pan Supper is a delicious mix of vegetables perfect for eating alone 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.

Add in some onions for flavor and bell peppers for color and you have yourself a sheet pan supper! (Take it up a notch by serving it with this dreamy cashew queso!)

Try serving these veggies with this Spanish Rice!

Mexican Sheet Pan Supper

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!)

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Course: Main Dishes

Cuisine: Mexican

Keyword: mexican vegetables, sheet pan dinner, sheet pan vegetables

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: Cinco de Mayo, Halloween, Thanksgiving

Time: 30 minutes or less, 45 minutes or less

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 3 people

Calories: 355kcal

Author: Sarah Bond

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INGREDIENTS

1 large sweet potato1 large sweet potato
2 red or yellow bell peppers sliced2 red or yellow bell peppers sliced
1 medium red onion thinly sliced1 medium red onion thinly sliced
1 15-oz can baby corn drained1 15-oz can baby corn drained
1 15-oz can black beans drained1 15-oz can black beans drained
3 Tbsp oil 45 mL3 Tbsp oil 45 mL
½ tsp smoked paprika½ tsp smoked paprika
¼ tsp each cumin, ground coriander, chili powder¼ tsp each cumin, ground coriander, chili powder
Optional for serving: warm tortillas, avocado, sour creamOptional for serving: warm tortillas, avocado, sour cream

INSTRUCTIONS

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.

NUTRITION

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