This vegetarian Mexican-inspired traybake is sunshine in a meal!
Corn, sweet potato, black beans and tomato gets baked in the oven in spicy chipotle paste. Then it gets topped with coriander and feta, to create your next favourite midweek go-to.
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Yields:
4
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
288
Ingredients
4
corn cobs
2
small sweet potatoes (about 400g total), cut into rough 2cm chunks
4tsp.
chipotle paste, we used Santa Maria
Finely grated zest and juice 1 lime, keep separate, plus extra wedges to serve
1Tbsp.
vegetable oil
400g
tin black beans
To finish
2
medium tomatoes, chopped
75g
feta, crumbled
Small handful coriander, leaves torn
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 6. In a
bowl, mix the corn, sweet
potato, 3tsp chipotle
paste, lime zest, oil and
some seasoning.
Step 2In a large roasting
tin, mix the black beans
(with their liquid), garlic
and remaining 1tsp
chipotle paste. Arrange
the corn and potato
wedges on top, cover
tin with foil and roast
for 35min, then remove
foil and continue to cook
for 10min, or until the
potatoes are tender.
Step 3Remove from oven,
drizzle with the lime
juice and scatter over
the chopped tomato,
crumbled feta and
coriander. Serve with
extra lime wedges, to
squeeze over.
It’s always wise to give your paste a quick taste test first before using it to measure the spice levels – they can vary in heat.
Any bean, such as butter and haricot, would work in this traybake. Plus pulses, such as chickpeas.
If you want to make this vegan, then simply omit the feta.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
