Mexican vegie medley

Total Time
0:35
Prep
0:15
Cook
0:20
Serves
4
Difficulty
Easy
Ingredients
  • red onion
    1 medium, cut into wedges
  • Corn, raw
    2 individual, halved crossways, cut into thirds
  • Capsicum, red, raw
    2 medium, coarsley chopped
  • Black beans, canned, drained
    230 g, (400g can)
  • reduced-salt taco seasoning mix
    1 tbs
  • vegetable stock
    1 cup(s)
  • cherry tomato
    200 g
  • fresh coriander
    ½ cup(s)
  • avocado
    ½ small, mashed
  • fresh lime
    1 medium, cut into wedges
Instructions
  1. 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.
  2. 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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