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Mexican vegetarian tray bake

This low-cal tray bake is packed with vegies and protein – serve it with our cheat’s crispy tortilla chips and dip your way to an easy vego dinner.

445 calories per serve

Allergens: Recipe may contain gluten, milk, soy, egg and wheat.

More nutrition information >

13 Ingredients


  • 300g sweet potato, peeled, cut into 1.5cm pieces

  • 1 red onion, coarsely chopped

  • 1 red capsicum, deseeded, coarsely chopped

  • 2 garlic cloves, crushed

  • 1 tbsp olive oil

  • 1 tsp Mexican chilli powder

  • 400g can black beans, rinsed, drained

  • 400g can diced tomatoes

  • 250ml (1 cup) Massel Organic Vegetable Liquid Stock

  • 2 corncobs, kernels removed

  • 4 corn tortillas

  • 4 eggs

  • Fresh coriander sprigs, to serve

4 Method Steps


  • Step 1

    Preheat oven to 200°C/180°C fan forced. Place sweet potato

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    (300g sweet potato, peeled, cut into 1.5cm pieces), onion (1 red onion, coarsely chopped), capsicum (1 red capsicum, deseeded, coarsely chopped) and garlic (2 garlic cloves, crushed) on a large deep baking tray. Drizzle over oil (1 tbsp olive oil) and sprinkle with chilli (1 tsp Mexican chilli powder). Toss to coat. Spread evenly over tray. Roast for 20 minutes.


  • Step 2

    Add the beans (400g can black beans, rinsed, drained) to tray. Combine tomatoes (400g can diced tomatoes) and stock (250ml (1 cup) Massel Organic Vegetable Liquid Stock) in a small bowl then pour over the vegetables. Stir until combined. Add the corn kernels (2 corncobs, kernels removed). Return to the oven for 15 minutes.

  • Step 3

    Meanwhile, spray both sides of the tortillas (4 corn tortillas) with oil. Arrange in a single layer on a large baking tray. Bake for 4 minutes each side or until crisp and lightly golden. Transfer to a wire rack until cool and crisp.

  • Step 4

    Make 4 indents in the vegetable mixture. Crack an egg into each indent. Return to the oven for 5 minutes or until the egg (4 eggs) whites have set. Season and sprinkle with coriander (Fresh coriander sprigs, to serve) to serve.
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Image by Guy Bailey

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