EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY
Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 4 servings
Number Of Ingredients 27
Steps:
- 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!
Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Emmett Walters
[email protected]This dish was a total flop. The chicken was tough and the veggies were mushy. I won't be making this again.
jake Bednarski
[email protected]I followed the recipe exactly and the chicken was dry and overcooked. I think I'll reduce the cooking time next time.
Elisa Jackson
[email protected]This recipe is a bit too spicy for my taste. Next time I'll use less chili powder.
Destenie Luna
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The dish was still very flavorful without it.
Oriana Hawkins
[email protected]This dish is a great way to use up leftover chicken. I had some rotisserie chicken from the grocery store and it worked perfectly.
Gulzar warraich
[email protected]I'm a vegetarian, so I substituted the chicken for tofu. It worked out really well and I loved the crispy texture of the tofu.
Cry_CryBaby666
[email protected]I used boneless, skinless chicken breasts instead of thighs and they turned out great. I also added a can of black beans for extra protein.
Adam 721
[email protected]The leftovers were even better than the first night! I reheated them in the oven and they were just as flavorful.
Pauline Gallacher
[email protected]This was a quick and easy meal to make. I was able to get it on the table in under 30 minutes.
Uweshetwobeladybhokhe Bianca
[email protected]I'm not a huge fan of southwestern food, but this dish was surprisingly delicious. The spices were well-balanced and the chicken was moist and tender.
Sultan Khalisha
[email protected]This sheet pan dinner was a hit with my family! The chicken and veggies were perfectly cooked and flavorful. I especially loved the roasted corn and bell peppers.