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Roasted Veg and Black Beans

This dish is simple in principle and hearty in flavour. If you don't have squash you can sub in sweet potato and even regular potato. I used a yellow onion but it would be delightful with a red onion. The point is that you have a whole heap of veg and black beans with a wonderful medley of textures and flavours.

Prep Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 squash (I used butternut), peeled, seeded, and cubed
  • 1 onion, thinly sliced
  • 1-2 sweet peppers, cut into 1/2 inch wide strips, about 1-2 inches long
  • 1 can black beans pinto beans could also be used
  • 2 Tbsp neutral cooking oil
  • 2 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • salt, to taste
  • 1 cup shredded spinach optional

Instructions

  1. Preheat oven to 400. Toss the squash, pepper, onion, oil, and spices into a 9x13 inch pan. Place in oven and set timer for 30 minutes. Stir occasionally.

  2. At the 30 minute mark, add the can of drained and rinsed black beans and stir. Set the timer for another 10-15 minutes.

  3. Remove from oven - everything should be cooked, and the squash should have a creamy texture when stirred, while still mostly holding it's shape. At this point you can add the optional spinach - this is a great option if you don't plan on making the slaw, as it adds nice colour and nutrition to round out the meal.

  4. Serve immediately with napa and spinach slaw, cilantro yogurt, and fresh tomatoes on a corn tortilla.