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
- 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
- Preheat oven to 400℉.
- 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.
- Wash and dry vegetables and then cut according to ingredient list direction. Add all vegetables, including black beans and corn, to a sheet pan.
- Drizzle 2 Tbsp. olive oil over the veggies.
- Mix together garlic, chili powder, cumin, paprika, and salt and pepper then sprinkle over sheet pan.
- Thoroughly mix the sheet pan mixture until all vegetables are coated with seasoning.
- Divide half of the vegetables onto another sheet pan to allow for even cooking.
- Put both sheet pans into the oven for 20-25 min.
- To make the avocado crema place all ingredients into a food processor or blender and blend until smooth.
- Serve over brown rice, in a tortilla, over salad mix, or by itself topped with cheese and salsa!
- 302 calories
- 42 g carbohydrates
- 9 g fat
- 12 g protein