Easy Sheet Pan Southwestern Dinner
This easy and colorful sheet pan dinner is packed with savory spices and protein-packed beans. Perfect for a quick and satisfying meal that the whole family will enjoy.
Tasty Team
98% would make again
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Ingredients
for 4 servings
- 1 zucchini, small, cut into strips
- 1 green bell pepper, cut into strips
- yellow bell pepper, cut into strips
- portobello mushroom, caps cut into strips
- ½ cup grape tomatoes (100 g), halved
- ½ cup corn (85 g), thawed if using frozen
- 1 medium yellow onion, cut into wedges
- 15 oz black beans (425 g), 1 can, rinsed and drained
- 3 cloves garlic, minced, plus 3 cloves, halved
- 1 ½ teaspoons cumin
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt, to taste
- 4 tablespoons olive oil, divided
- 3 red bell peppers, halved and seeded
- 1 avocado, diced
- 3 tablespoons lemon juice
- pepper, to taste
- ¼ teaspoon red pepper flakes
- 3 tablespoons fresh cilantro, chopped
- corn tortilla
- 1 jalapeño, sliced (optional)
- lime, cut into wedges, for ganish
Nutrition Info
- Calories 285
- Fat 10g
- Carbs 43g
- Fiber 14g
- Sugar 8g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200˚C).
- Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
- In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
- Sprinkle the seasoning mix over the vegetables.
- Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
- Place the red bell pepper halves, cut side down, on a second baking sheet.
- Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
- Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
- Peel the red bell peppers.
- Transfer the flesh from the red bell peppers into a blender or food processor.
- Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
- Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
- Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
- Enjoy!
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