Easy Sheet Pan Southwestern Dinner

Easy Sheet Pan Southwestern Dinner

Recipe by Gwenaelle Le Cochennec from tasty.co

Dinner

Ingredients

4

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, halved
  • ½ cup corn, thawed if using frozen
  • 1 medium yellow onion, cut into wedges
  • 15 oz black beans, 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

Instructions

  • 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!

Nutritional Facts

Per 4 servings

  • Calories: 397
  • Carbohydrate: 47g
  • Fat: 20g
  • Fiber: 15g
  • Protein: 11g
  • Sugar: 12g

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