ONE-TRAY SOUTHWEST VEGETABLE BAKE
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Recipe Modified from: yummybeet
Ingredients
  • 1 russet (baking) potato, cut into ½-inch cubes
  • 1 large field tomato, cut into small cubes
  • 1 onion, cut into small pieces
  • 1 tbsp coconut oil, very soft or melted
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • Ground pepper, to taste
  • Chili flakes, to taste
  • 1½ cups (1, 15 oz. can) black beans, drained and rinsed if using canned
  • 2 ears corn, shucked and corn kernels removed
  • ½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces
  • Fresh lime wedges, for serving
Instructions
  1. Preheat oven to 375°F.
  2. Place potatoes, tomatoes, and onion on a large rimmed baking sheet. Toss with coconut oil, spices, salt, and pepper. Roast for 30 minutes. Remove from oven, add black beans, corn, and kale; toss. Roast for an additional 10 minutes.
  3. Serve warm with a squeeze of fresh lime. Leftovers can be stored, covered in the refrigerator for up to 3 days.
Notes
This is great topped with avocado, thick plain yogurt, a poached egg, or crumbled fresh goat cheese
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/one-tray-southwest-vegetable-bake/