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Mexican vegetarian tray bake recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Low-cal vegetable and protein tray bake with crispy tortilla chips for a hassle-free vegetarian dinner.
Ingredients:
  • 300g sweet potato, peeled, cut into 1.5cm pieces
  • 1 red onion, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 tsp Mexican chilli powder
  • 400g can black beans, rinsed, drained
  • 400g can diced tomatoes
  • 250ml (1 cup) Organic Vegetable Liquid Stock
  • 2 corncobs, kernels removed
  • 4 corn tortillas
  • 4 eggs
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Place sweet potato, onion, capsicum, and garlic on a large deep baking tray. Drizzle with oil and sprinkle with chili, then toss to coat everything evenly. Roast in the oven for 20 minutes until deliciously golden.
  • Spread the beans on a tray. Mix tomatoes and stock in a small bowl and pour over the vegetables. Stir well. Add the corn kernels and bake for another 15 minutes.
  • Spritz both sides of the tortillas with oil, then lay them out in a single layer on a large baking tray. Bake for 4 minutes on each side until they are crispy and lightly golden. Let them cool and crisp up on a wire rack.
  • Create 4 wells in the vegetable mixture and crack an egg into each well. Bake for 5 minutes or until the egg whites are cooked. Garnish with seasonings and fresh coriander before serving.

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