Mexican veggie medley
1 medium, cut into wedges
2 cob(s), large, halved crossways, cut into thirds
2 medium, coarsley chopped
Canned black beans, rinsed, drained
1 400g can
Reduced-salt taco seasoning mix
½ small, mashed, to serve
1 medium, cut into wedges, to serve
- 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.