A practical roasted vegetable tray featuring black bean and corn, everyday ingredients, and clear steps for an easy homemade meal.
Prep: 15 minutes · Cook: 25 minutes · Serves: 4
Watch the Recipe Video Here
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Ingredients
- 2 cans black beans, drained, plus 1 cup corn
- 1–2 teaspoons cumin
- 1–2 teaspoons lime
- 1–2 teaspoons smoked paprika
- 1 zucchini, 1 red bell pepper, and 1 red onion, chopped
- 2 tablespoons olive oil; 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Heat oven to 220°C (425°F) and line a large baking tray.
- Spread vegetables on the tray and toss with olive oil, cumin, lime, smoked paprika, olive oil oregano, salt, and pepper.
- Add cans black beans and arrange everything in a single layer.
- Roast, turning once, until vegetables are browned and cans black beans is safely cooked through.
- Taste, adjust seasoning, and serve hot.
Check labels for allergens and follow safe food-handling practices. Cooking times vary; verify food is safely cooked before serving.
