Easy Sheet Pan Southwestern Dinner Recipe By Tasty

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY

Easy Sheet Pan Southwestern Dinner Recipe by Tasty image

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

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 zucchini, small, cut into strips
1 green bell pepper, cut into strips
yellow bell pepper, cut into strips
portobello mushroom, caps cut into strips
½ cup grape tomatoes, halved
½ cup corn, thawed if using frozen
1 medium yellow onion, cut into wedges
15 oz black beans, 1 can, rinsed and drained
3 cloves garlic, minced, plus 3 cloves, halved
1 ½ teaspoons cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
4 tablespoons olive oil, divided
3 red bell peppers, halved and seeded
1 avocado, diced
3 tablespoons lemon juice
pepper, to taste
¼ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
corn tortilla
1 jalapeño, sliced (optional)
lime, cut into wedges, for ganish

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

EASY, MEATY SHEET PAN MEAL

Easy, Meaty Sheet Pan Meal image

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!

Provided by Juliana Hale

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 pound tiny new potatoes, cut into 1-inch pieces
2 cups cherry tomatoes
2 teaspoons olive oil
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
½ cup pesto
1 tablespoon chopped fresh basil, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
Serve with pesto and sprinkle with basil.

Nutrition Facts : Calories 510.5 calories, Carbohydrate 25.4 g, Cholesterol 115 mg, Fat 29 g, Fiber 4.2 g, Protein 37.2 g, SaturatedFat 7.6 g, Sodium 494.2 mg, Sugar 0.9 g

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