Mexican veggie medley
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Red onion
1 medium, cut into wedges
Corn
2 cob(s), large, halved crossways, cut into thirds
Red capsicum
2 medium, coarsley chopped
Canned black beans, rinsed, drained
1 400g can
Reduced-salt taco seasoning mix
1 tbs
Vegetable stock
1 cup(s)
Cherry tomatoes
200 g
Fresh coriander
½ cup(s)
Avocado
½ small, mashed, to serve
Lime(s)
1 medium, cut into wedges, to serve
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.
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