Recipe credit to: https://masonfit.com/easy-roasted-vegetables
Ingredients
- 15 oz can Black Beans drained and rinsed
- 15 oz can Whole Kernel Corn drained and rinsed
- 4 C (340g) Frozen Pepper and Onion Blend
- 12 oz Frozen Broccoli
- 1 packet Taco Seasoning
- 2 Tbsp Ranch Seasoning
Instructions
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Preheat oven to 500F and spray a large baking sheet with nonstick cooking spray. Set aside.
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Add the broccoli and pepper/onion blend to a large bowl and microwave for 4-5 minutes or until the vegetables thaw. (Or if they are packaged in the right serving sizes, microwave them directly in their packaging.)
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While the other vegetables are in the microwave, drain and rinse the canned black beans and corn.
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Drain any remaining water from the broccoli and pepper/onion blend after microwaving before adding the corn and beans. (You can use paper towels to blot the veggie mixture to absorb as much moisture as possible.)
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Add the taco and ranch seasoning to the vegetables. Stir well.
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Add the vegetables to the baking sheet and spread them out as evenly as possible.
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Bake for 20-25 minutes or until the broccoli begins to char and the other vegetables are crisp.
Recipe credit to: https://masonfit.com/easy-roasted-vegetables