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Photo of Mexican veggie medley by WW

Mexican veggie medley

1
Points® value
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.

Notes

SERVING SUGGESTION: Warm wholegrain tortillas. TIP: You can use canned Mexi-beans instead of black beans.

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