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!)
Course Main Dishes
Cuisine Mexican
Keyword mexican vegetables, sheet pan dinner, sheet pan vegetables
Optional 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.