Mexican Vegetarian Tray Bake
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Who says healthy food can’t be delicious? This Mexican Vegetarian Tray Bake is proof that you can have your cake (or should we say, bake) and eat it too! This dish is packed full of flavour and is super easy to make, perfect for a midweek meal. Simply follow the steps below, and you’ll have a delicious meal in no time.
Ingredients:
300g sweet potato, peeled, cut into thin slices
1 red onion, coarsely chopped
1 red capsicum, deseeded, coarsely chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp chilli powder
1 can black beans, rinsed, drained
1 can diced tomatoes
250ml (1 cup) vegetable liquid stock
1 can corn kernels
4 corn tortillas
4 eggs
Fresh coriander sprigs to serve
Instructions:
1. Preheat oven to 200°C/180°C fan-forced.
2. Spread sweet potato, onion, capsicum, and garlic over a large baking tray. Drizzle over oil and chilli powder, then toss to coat—roast for 20 minutes.
3. Add the beans to the tray. Combine tomatoes and stock in a bowl, then pour over the tray. Stir to combine. Add the corn kernels, then bake for a further 15 minutes.
4. Make 4 indents in the vegetable mixture. Crack an egg into each indent, then bake the tray for another 5 minutes or until the eggs are cooked to your liking. Season then sprinkle with coriander.
5. Heat the tortillas in the microwave following packet directions. Transfer to a wire rack until cool and crisp.
6. Serve immediately.
To make this dish extra special, you could try serving it with some avocado and sour cream. Enjoy!
The next time you’re looking for a quick and easy meal, give this recipe a try and let us know what you think in the comments below.
Ingredients:
300g sweet potato, peeled, cut into thin slices
1 red onion, coarsely chopped
1 red capsicum, deseeded, coarsely chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp chilli powder
1 can black beans, rinsed, drained
1 can diced tomatoes
250ml (1 cup) vegetable liquid stock
1 can corn kernels
4 corn tortillas
4 eggs
Fresh coriander sprigs to serve
Instructions:
1. Preheat oven to 200°C/180°C fan-forced.
2. Spread sweet potato, onion, capsicum, and garlic over a large baking tray. Drizzle over oil and chilli powder, then toss to coat—roast for 20 minutes.
3. Add the beans to the tray. Combine tomatoes and stock in a bowl, then pour over the tray. Stir to combine. Add the corn kernels, then bake for a further 15 minutes.
4. Make 4 indents in the vegetable mixture. Crack an egg into each indent, then bake the tray for another 5 minutes or until the eggs are cooked to your liking. Season then sprinkle with coriander.
5. Heat the tortillas in the microwave following packet directions. Transfer to a wire rack until cool and crisp.
6. Serve immediately.
To make this dish extra special, you could try serving it with some avocado and sour cream. Enjoy!
The next time you’re looking for a quick and easy meal, give this recipe a try and let us know what you think in the comments below.
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