Mexican veggie medley

Name: Mexican veggie medley
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 medium Red onion cut into wedges; 2 cob(s), large Corn halved crossways, cut into thirds; 2 medium Red capsicum coarsley chopped; 1 400g can Canned black beans, rinsed, drained; 1 tbs Reduced-salt taco seasoning mix; 1 cup(s) Vegetable stock; 200 g Cherry tomatoes; 0.5 cup(s) Fresh coriander; 0.5 small Avocado mashed, to serve; 1 medium Lime(s) cut into wedges, to serve

Points® value

Total Time

35 min

Prep

15 min

Cook

20 min

Serves

Difficulty

Easy

Ingredients

Red onion

1 medium, cut into wedges

Corn

2 cob(s), large, halved crossways, cut into thirds

Red capsicum

2 medium, coarsley chopped

Canned black beans, rinsed, drained

1 400g can

Reduced-salt taco seasoning mix

1 tbs

Vegetable stock

1 cup(s)

Cherry tomatoes

200 g

Fresh coriander

½ cup(s)

Avocado

½ small, mashed, to serve

Lime(s)

1 medium, cut into wedges, to serve

Instructions

Preheat oven to 200°C or 180°C fan-forced. Place onion, corn, capsicum and beans in a baking dish. Sprinkle with seasoning and toss to combine. Pour over stock and top with tomatoes.
Bake for 20 minutes or until vegetables are tender and tomatoes begin to collapse. Sprinkle with coriander and serve with spoonfuls of avocado and lime wedges.

Notes

SERVING SUGGESTION: Warm wholegrain tortillas. TIP: You can use canned Mexi-beans instead of black beans.

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Mexican veggie medley

Ingredients

Instructions

Notes

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