Roasted vegetables take inspiration from a popular appetizer in this plant-based meal that’s healthy, easy and surprisingly satisfying – and best eaten with a fork!Servings: 4-6 servings
1(14- to 15-ounce) can black beans, rinsed and drained
1½cupsshredded sharp cheddar cheese
Optional for serving: guacamole or chopped avocado, plain Greek yogurt, red or green salsa, chopped fresh cilantro, tortilla chips
Instructions
Preheat the oven to 425℉.
Chop the sweet potatoes into wedges (I don’t peel them) and the cauliflower into bite-size florets.
Place the vegetables in a large bowl and toss with the oil and taco seasoning. For easier tossing, you can do this in two batches, coating with half the oil and seasoning at a time. (You want just enough oil to lightly coat the vegetables.)
Spread the vegetables evenly over a large, rimmed baking sheet* and bake for 30 minutes, give or take a few depending on oven, or until tender and lightly golden. Check after 20 minutes or so and stir, if needed, to encourage even browning.
Remove the tray from the oven and distribute the black beans and cheese evenly over top.
Return to the oven for another 5 minutes, or until the cheese is melted and the beans are hot. Optionally, you may broil for a minute or two, watching closely, until the cheese is bubbly and lightly browned in spots.
Serve with salsa, guacamole and other toppings of choice.
Notes
* If your baking sheet isn’t big enough to evenly distribute the vegetables, you may wish to use two of them. In this case, move all the vegetables onto one baking sheet before topping with the black beans and cheese.