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Mexican One Tray Bake

April, 2021

Mexican One Tray Bake

We love a one tray meal at TCN! This Mexican inspired tray bake could be eaten at any time of the day and is packed full of fibre for satisfaction and colour for an antioxidant hit!

Mexican One Tray Bake

Serves 4


For tray bake:

  • 2 medium sweet potatoes, skin on

  • 2 courgettes

  • 1 red bell pepper

  • 2 medium corn on the cobs

  • 4 large eggs

  • 1 can black beans, drained and rinsed

  • 1tbsp extra virgin olive oil (EVOO)

  • 2tsp smoked paprika

  • 1tsp cumin

  • 1/2 tsp sumac

  • pinch of chilli powder

  • Salt and pepper

For creamy dressing:

  • 1 avocado

  • 1 garlic clove

  • 1/4 cup natural greek yoghurt

  • 2tbsp EVOO

  • juice 1/2 lime

  • handful fresh cilantro

  • Salt and pepper


  1. Preheat the oven to 180ºC and line a large baking tray with baking paper

  2. Chop the vegetables and evenly distribute on the tray

  3. In a small bowl mix the spices and the olive oil, stir well and drizzle on top of the vegetables and then toss using your hands or tongs to coat

  4. Bake for 15 minutes, turn the vegetables and scatter the black beans onto the tray

  5. Bake fr a further 15-20 minutes until the sweet potatoes are tender

  6. Crack the eggs on top and bake for 7 minutes until eggs whites are set

  7. Garnish with coriander and feta cheese

  8. To make the dressing, add all ingredients into a high speed blender until reaching a creamy consistency and serve with a spoonful (or more!)

Note: the remaining dressing can be stored in an airtight container inside the fridge for up to 5 days

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