This Southwest Sheet Pan Dinner is Tex Mex style and so flavorful and delicious! It's made on a sheet pan, which makes it easy and less mess! It is a family favorite and full of flavor and has a lot of variety in texture and is a great source of veggies and protein.
Loved it! Improvised with taco seasoning in place of seasonings to save time and subbed garden tomatoes and avocado at the end for the bell peppers because it’s what i had on hand. Super versatile recipe that would be great for using up what’s in your fridge. Will definitely make again!
-Liz
Why this Recipe is the Best
It's so quick to make. I love that I can chop my vegetables up ahead of time and have them ready to just throw in the oven. It's full of flavor and I love the combination of the egg, black beans and sweet potatoes with the southwest flavors. The variety of textures work so well together and are a party in my mouth
Check out these Sheet Pan Chicken Fajitas or this great list of Sheet Pan Dinners for other sheet pan meal ideas.
Key Ingredients
Below is a list of key ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- cauliflower - a surprising add on that we tried while testing it. All of our taste testers loved it with the cauliflower and loved the added texture.
- cumin, smoked paprika, salt, chili powder, black pepper - We tested this recipe over and over to create the exact right amount of spices to perfectly flavor this dish and accentuate the other ingredients.
- colored bell peppers, black beans, corn, eggs - these come together and make a delicious Tex Mex blend of flavors that go perfectly with the spices.
How to Make Southwest Sheet Pan Dinner
First, peel and cut up the sweet potatoes, onion, cauliflower and garlic. Place them in a large bowl and drizzle the olive oil over the vegetables and toss. Next, dump in the spices and toss some more. Spread out on a greased or parchment lined baking sheet and bake for 15-20 minutes. You should be able to poke a fork through a sweet potato, but it shouldn't be soft.
While the veggies bake cut up the bell peppers. Rinse and drain the beans and cut up the cilantro. After the 15-20 minutes, dump the beans, peppers, and corn onto the pan and mix them in. Pushing the veggies aside, form 9 wells in the mixture. Crack the eggs into the wells, then salt and pepper the eggs. Return to the oven and cook for 5 more minutes. Move to the top rack and cook for 4-8 more minutes- until the eggs are no longer gooey on top. Pull the sheet pan out of the oven and spread the cilantro over the top and serve!
Check out some of our other southwest recipes like our Chili's Southwest Chicken Soup and our Chicken Lime Enchiladas.
Top Tip
Make this ahead of time! Chop your and season your veggies then leave them in the refrigerator until ready to use. This will help your prep time.
Add 2-3 jalapeños for a delicious and spicy twist.
Serve on a bed of lettuce or rice, if desired.
Recipe
Southwest Sheet Pan Meal
Ingredients
- 3 medium sweet potatoes cut into ½ inch cubes
- ½ head cauliflower
- 1 large onion
- 4 cloves garlic
- 2 ½ Tablespoons olive oil
- 1 ½ Tablespoons cumin
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons salt
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 2 colored bell peppers chopped into 1 inch chunks
- 1 can black beans rinsed and drained,
- 1 ½ cups frozen corn
- 9 large eggs
- ½ cup chopped cilantro
Instructions
- Preheat oven to 425° F. Grease or line a large baking sheet.
- Chop sweet potatoes into ½ inch chunks, chop cauliflower, thinly slice onions, and finely chop garlic. Put into a large bowl and toss with olive oil. Whisk spices together in a small bowl. Pour spices on top of vegetables and toss or stir to combine. Spread on baking sheet and bake for 15- 20 minutes. You should be able to poke a fork through a sweet potato, but it shouldn't be soft.
- While it bakes, chop bell peppers and place in bowl with black beans and corn.
- Pull out baked veggies and stir in the pepper/bean/corn mixture. Form 9 wells in the veggie mixture and crack eggs into them. Salt and pepper the eggs. Return to the oven and cook an additional 5 minutes. Move to the top rack and bake an additional 4-8 minutes- until eggs are no longer gooey on top.
- Spread cilantro on top and serve!
Notes
Nutrition
Try another similar and delicious vegetarian meal, vegan ratatouille.
How to Store
Store this Southwest Sheet Pan Meal in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer for crisp leftovers. Do not place in refrigerator until it has cooled to room temperature.
Freeze in a freezer container for up to 2 months. Allow to thaw in the refrigerator then reheat in the oven. We don't recommend freezing the eggs, instead add fresh ones when reheating.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Potatoes- serve this up with some potatoes instead of sweet potatoes.
- With Other Vegetables- are you out of cauliflower or bell peppers? We have made this with a variety of vegetables, and it still turns out great! Other vegetables that work are green beans, green bell peppers, zucchini and yellow squash.
- Hate cilantro?- for those of us who like cilantro, this is top notch with it! If you hate cilantro, it still has great flavor without. Just leave it off.
- Spicy - add 2-3 jalapeños or red pepper flakes for a great kick!
Liz says
Loved it! Improvised with taco seasoning in place of seasonings to save time and subbed garden tomatoes and avocado at the end for the bell peppers because it’s what i had on hand. Super versatile recipe that would be great for using up what’s in your fridge. Will definitely make again!