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 Time15 mins
Cook Time45 mins
Total Time1 hr
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
- 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.
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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