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–+ servings

Mexican Sheet Pan Bake

This healthy Mexican dish is a quick, healthy, and delicious way to satisfy you Mexican craving.
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Mexican Sheet pan bake
Prep Time:28 minutes
Cook Time:25 minutes
Total Time:30 minutes
Servings: 6

Ingredients

Step 1

  • 3 sweet potatoes about 2 lbs, cut into ¾ inch cubes
  • 2 Tablespoons olive oil
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ⅛ teaspoon salt
  • ½ teaspoon pepper

Step 2

  • 1 can black beans rinsed & drained
  • ¼ large red onion diced
  • 1 jalapeno diced
  • ½ Cup cherry tomatoes halved
  • 1 Cup frozen corn kernels thawed

Step 3

  • ½ Cup pepper gouda shredded
  • 2 green onions sliced

Toppings:

Instructions

  • Preheat oven to 425℉
  • Add all Step 1 ingredients to a sheet pan and toss to coat sweet potatoes evenly in oil and seasonings. Bake 10 minutes.
  • Remove pan from oven and top with all Step 2 ingredients. Bake an additional 10 minutes.
  • Remove pan from oven and top with all Step 3 ingredients. Bake an additional 5 minutes.
  • Remove from oven and top with all topping. (I usually reserve the yogurt sauce      and top individual servings with it, rather than drizzling over the whole pan).

Notes

  • I like to use a mix of orange and purple sweet potatoes for color & antioxidant variety.
  • These also make a great side in a smaller portion.
  • Add an egg and have it for breakfast.
Preferred ingredients: Cooking Olive Oil- McEvoy Ranch Cooking Olive Oil or Thrive Market Organic Olive Oil

Nutrition

Serving: 0.167recipe | Calories: 423kcal | Carbohydrates: 57.4g | Protein: 18.2g | Fat: 15.8g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 593mg | Potassium: 613mg | Fiber: 12.5g | Sugar: 11.5g | Calcium: 69mg | Iron: 4mg
Calories: 423kcal
Author: Emily Haygood