Sheet Pan Mexican Meal: Sept 2019 Week 1

Updated: Sep 13, 2019

Prep Time: 15 mins   Total Time: 40 mins   Serves: 4 servings

Ingredients:   Resource from

1 medium sweet potato, diced

1 small zucchini, cut into half moons

1/2 cup grape tomatoes, sliced

1 bell pepper, diced

1/2 small onion, cut into wedges

1–15oz can black beans, drained and rinsed

1/2 cup corn (if using frozen, thaw first)

1 jalapeño, sliced

3 garlic cloves, minced

2 tbsp olive oil

2 tsp chili powder

2 tsp cumin

3/4 tsp sea salt

1/2 tsp oregano

1/2 tsp smoked paprika

Freshly ground black pepper

For the avocado crema:

2 medium ripe avocados

2 tbsp oil

3 tbsp lime juice

1/3 cup water (more if needed to blend)

1/2 tsp garlic power

1/4 tsp salt (to taste)


Preheat oven to 425F. Line a large baking sheet with parchment paper or spray with cooking spray. Chop all the veggies.

In a small bowl, stir together chili powder, cumin, sea salt, oregano, smoked paprika, and pepper. Set aside.

Placed sweet potato, zucchini, tomatoes, pepper, onion, beans, corn, jalapeño, and garlic on pan in an even layer. Drizzle with oil and sprinkle with spices. Toss to combine.

Bake for 25 minutes, stirring halfway through. Season to taste with additional salt and pepper if needed.

Make crema by combining all ingredients in a high-speed blender.

Serve warm topped with tomato chutney (recipe available in blog), avocado crema as is, in tacos, or over cabbage slaw