Sheet Pan Dinner - Mexican Fiesta Style

Sheet Pan Dinner - Mexican Fiesta Style
I finished back to back weekend triathlon races as I’ve been consistently reminded by my current ability to play guitar on my hamstrings. I am always left cursing my previous self for not properly cooling down. I am in full ‘chill’ mode this week to recover from the chaos of the last two races. I like to aggressively commit to everything I take on and that definitely applies to rest week, as well. My days consist of light exercise, lots of sleep, and no laundry (it’s necessary for full recovery). Unfortunately, dinners don’t cook themselves, so I have turned to the next closest thing: sheet pan meals. The simplicity of chopping up what I find in my fridge, adding some seasoning, and throwing it into the oven is the exact dinner prescription of ‘chill week.’ This is one of my favorite SPD’s (sheet pan dinners) because of all the flavor and nutrition powerfully packed into the meal. To top off the fare, I included a recipe for avocado crema, because as my husband so poetically says, “I want to drink that green sauce.” It adds another level of spice, texture, and healthy fats to the dish. And another MVP award goes to SPD!

Sheet Pan Mexican Meal

Yield: 4 servings Ingredients
  • 1 red onion, sliced into ½ inch slices
  • 1 small zucchini, sliced
  • 6 oz mushrooms, sliced
  • 2 small sweet potatoes
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • ½ cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • 2 Tbsp. olive oil
  • Salt & pepper
Avocado Crema:
  • 1 medium avocado
  • 1 cup fresh cilantro
  • ¼ cup olive oil
  • 3 Tbsp water
  • ¼ of a jalapeno, sliced
  • 2 Tbsp. lime juice
  • 1 clove garlic
  • Salt & Pepper
  1. Preheat oven to 400℉.
  2. Pierce the sweet potatoes with a fork and put in the microwave for 3 minutes until slightly soft. Dice the tomatoes and add them to the sheet pan.
  3. Wash and dry vegetables and then cut according to ingredient list direction. Add all vegetables, including black beans and corn, to a sheet pan.
  4. Drizzle 2 Tbsp. olive oil over the veggies.
  5. Mix together garlic, chili powder, cumin, paprika, and salt and pepper then sprinkle over sheet pan.
  6. Thoroughly mix the sheet pan mixture until all vegetables are coated with seasoning.
  7. Divide half of the vegetables onto another sheet pan to allow for even cooking.
  8. Put both sheet pans into the oven for 20-25 min.
  9. To make the avocado crema place all ingredients into a food processor or blender and blend until smooth.
  10. Serve over brown rice, in a tortilla, over salad mix, or by itself topped with cheese and salsa!
Nutrition Information (per 1 serving not including avocado crema)
  • 302 calories
  • 42 g carbohydrates
  • 9 g fat
  • 12 g protein
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