Mexican Roast Veg with Rice

Mexican Roast Veg with Rice

My family loves Mexican food. It’s our go to cuisine when it seems like meals have become a bit boring. But we sometimes even over do the enchiladas and burritos, so I decided to mix it up a little.

Mexican Roast Veg with Rice

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4


Roast Veges

  • 1 1/2 cups sweet corn kernals
  • 1 sweet potato 2cm cubes
  • 1/2 medium butternut pumpkin 2cm cubes
  • 1 carrot chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 60 ml olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper

Bean Mix

  • 1 clove garlic crushed
  • 1 brown onion finely diced
  • 1/2 green capsicum finely diced
  • 1/2 red chilli finely chopped, optional
  • 1 stick celery finely diced
  • 400 g canned black beans
  • 410 g canned tomatoes crushed
  • 1 pinch salt
  • 1 pinch ground black pepper

Spring Onion Salsa

  • 1 lime
  • 1/4 teaspoon chipotle tabasco sauce
  • 5 spring onions finely chopped


  • 250 g brown rice


  • Preheat oven to 200 degrees C.
  • Place corn, potato, pumpkin and carrot in large baking dish.
  • Combine coriander, oregano, salt and pepper and sprinkle over vegetables. 
  • Drizzle vegetables with 1 tablespoon of oil, toss to coat and roast in oven for 35 - 40 minutes, or until golden.
  • Meanwhile, heat 2 tablespoons of oil in a medium saucepan.  Add garlic, onion, capsicum, celery and chilli. Cook for approx 10 minutes.
  • Add undrained black beans and tomatoes to the saucepan, season with salt and pepper and gradually bring to boil. Reduce heat and simmer for 25 - 30 minutes until the mixture reduces.
  • In a separate bowl, add spring onion, lemon juice and tabasco sauce. Mix well.
  • Cook the rice using your preferred method.
  • When the roast veges are done, remove from oven. Push veges aside and pour bean mixture into to middle of the roast veges. Return to oven and bake for a further 15 minutes.
  • Gently toss the bean mixture and roast veg and return to the oven for a further 5 minutes.
  • Serve hot with rice and spring onion salsa.


Storage: leftovers can be stored in the fridge for no longer than 1 day.
Credit: adapted with thanks from a Jamie Oliver recipe.
Note: reheated rice can cause food poisoning, see Rice and Food Poisoning 

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