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

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

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

Rice

  • 250 g brown rice

Instructions

  1. Preheat oven to 200 degrees C.

  2. Place corn, potato, pumpkin and carrot in large baking dish.

  3. Combine coriander, oregano, salt and pepper and sprinkle over vegetables. 

  4. Drizzle vegetables with 1 tablespoon of oil, toss to coat and roast in oven for 35 - 40 minutes, or until golden.

  5. Meanwhile, heat 2 tablespoons of oil in a medium saucepan.  Add garlic, onion, capsicum, celery and chilli. Cook for approx 10 minutes.

  6. 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.

  7. In a separate bowl, add spring onion, lemon juice and tabasco sauce. Mix well.

  8. Cook the rice using your preferred method.

  9. 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.

  10. Gently toss the bean mixture and roast veg and return to the oven for a further 5 minutes.

  11. Serve hot with rice and spring onion salsa.

Recipe Notes

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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