This one-tray bake is very straightforward, doesn’t require any special kitchen equipment (less a cutting board, knife, and baking sheet), and is perked up with vibrant southwest spices. Plus, isn’t she a beauty? I think I got a little camera-happy with this dish. One-tray, one-pan, and one-bowl dishes are so hot right now, and I thought I’d hop on the complete-meal-on-a-baking-sheet train before it was too late.
ONE-TRAY SOUTHWEST VEGETABLE BAKE
Prep time:
Cook time:
Total time:
Serves: 4
Recipe Modified from: yummybeet
Ingredients
- 1 russet (baking) potato, cut into ½-inch cubes
- 1 large field tomato, cut into small cubes
- 1 onion, cut into small pieces
- 1 tbsp coconut oil, very soft or melted
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
- Ground pepper, to taste
- Chili flakes, to taste
- 1½ cups (1, 15 oz. can) black beans, drained and rinsed if using canned
- 2 ears corn, shucked and corn kernels removed
- ½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces
- Fresh lime wedges, for serving
Instructions
- Preheat oven to 375°F.
- Place potatoes, tomatoes, and onion on a large rimmed baking sheet. Toss with coconut oil, spices, salt, and pepper. Roast for 30 minutes. Remove from oven, add black beans, corn, and kale; toss. Roast for an additional 10 minutes.
- Serve warm with a squeeze of fresh lime. Leftovers can be stored, covered in the refrigerator for up to 3 days.
Notes
This is great topped with avocado, thick plain yogurt, a poached egg, or crumbled fresh goat cheese
Photo Credit: yummybeet