Mexican Vegetarian Tray Bake

This vibrant Mexican Vegetarian Tray Bake brings together roasted sweet potatoes, black beans, and corn in one wholesome, flavour-packed dish. Finished with runny baked eggs and served with crispy tortilla chips, it’s an easy and nourishing dinner that’s perfect for busy weeknights or weekend gatherings.

Why You’ll Love This Recipe

One-pan wonder – Minimal cleanup with all ingredients baked in one tray.
Packed with flavour – Smoky chilli, sweet corn, and creamy eggs create a perfect balance.
Healthy and filling – Loaded with fibre and protein from beans and veggies.
Customizable – Add avocado, cheese, or salsa for extra richness.

Key Ingredients

Sweet potato: Adds natural sweetness and hearty texture.
Black beans: Protein-packed and filling for a satisfying vegetarian meal.
Corn kernels: Bright pops of colour and sweetness.
Mexican chilli powder: Brings warmth and gentle spice.
Eggs: Baked into the tray for extra protein and richness.
Crispy tortillas: Serve on the side for scooping and crunch.
Coriander: Freshens the dish with an aromatic finish.

Ingredients (13)

300g sweet potato, peeled, cut into 1.5cm pieces
1 red onion, coarsely chopped
1 red capsicum, deseeded, coarsely chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp Mexican chilli powder
400g can black beans, rinsed, drained
400g can diced tomatoes
250ml (1 cup) Massel Organic Vegetable Liquid Stock
2 corncobs, kernels removed
4 corn tortillas
4 eggs
Fresh coriander sprigs, to serve

Method

Step 1
Preheat oven to 200°C/180°C fan forced. Place sweet potato, onion, capsicum, and garlic on a large, deep baking tray. Drizzle with oil, sprinkle with chilli, and toss to coat. Roast for 20 minutes.

Step 2
Add beans to the tray. Combine tomatoes and stock in a small bowl and pour over vegetables. Stir to combine. Add corn kernels and return to the oven for 15 minutes.

Step 3
Meanwhile, spray both sides of the tortillas with oil. Arrange in a single layer on a tray. Bake for 4 minutes each side or until crisp and golden. Cool on a wire rack.

Step 4
Make 4 indents in the vegetable mixture. Crack an egg into each. Bake for 5 minutes or until egg whites are set. Season, top with coriander, and serve with crispy tortillas.

Chef’s Tip

Add sliced avocado, lime wedges, or a drizzle of sour cream before serving for an extra burst of freshness and flavour.

Nutrition (per serving)

Energy: 1609 kJ (385 cal)
Protein: 16.0g
Fat: 10.9g (Saturated: 2.2g)
Carbohydrates: 54.7g (Sugars: 5.0g)
Sodium: 662.8mg
Health Score: 8.5 (High)