Description
This recipe offers a quick and easy way to create a flavorful Southwestern-inspired meal. Roasted vegetables and black beans are seasoned with chili powder, cumin, and oregano, then topped with cheese for a delicious sheet pan dinner.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rinsed black beans, chopped red bell pepper, green bell pepper, and red onion.
- Drizzle with olive oil and sprinkle with chili powder, cumin, oregano, salt, and pepper. Toss to coat all the ingredients evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender-crisp.
- Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the bean and vegetable mixture.
- Return to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Serve this dish on its own, with warm tortillas, or over rice.
- For extra heat, add a pinch of cayenne pepper or a diced jalapeño to the vegetable mixture.
- Feel free to add other vegetables like corn, zucchini, or sweet potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg