Mexican vegie medley
- Total Time
red onion1 medium, cut into wedges
Corn, raw2 individual, halved crossways, cut into thirds
Capsicum, red, raw2 medium, coarsley chopped
Black beans, canned, drained230 g, (400g can)
reduced-salt taco seasoning mix1 tbs
vegetable stock1 cup(s)
cherry tomato200 g
fresh coriander½ cup(s)
avocado½ small, mashed
fresh lime1 medium, cut into wedges
- 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.