I spent about a year as a vegan when I was going through some eliminating diet things back in the day. It was fine… in the end, my body was okay with animal proteins, so I added them back. Every now and then, though, I still like to make meatless meals that are hearty and filling. This one had cheese, so it’s technically vegetarian, but you catch my drift.
For the record, this is the first recipe I’m sharing here, and I made it a couple weeks ago before I knew the food blog was gonna be a thing. My measurements while making this were non-existent. I’m going to do my best to approximate what they should be, but shoo… do yo’ thang and I’m sure it’ll be delicious.
A couple things to note: the amount of potatoes really depends on the size of the potatoes and how much you want of each kind. I think sweet potatoes add a lovely depth of flavor, but you’re welcome to skip them if you’d prefer to only use russets. Also, in the recipe, I note that You shouldn’t be shy with the salt, and I mean it. Undersalted food is a tragedy. For this dish, I used kosher salt – it has larger grains and adds good flavor.
Ingredients:
2-3 large baking russet potatoes, ~ 1 inch chunks
2-3 large sweet potatoes, ~1 inch chunks
1 small sweet onion, large dice
cherry tomatoes, halved
1 large zucchini, quartered and chunked
15 oz can of black beans, rinsed
10 oz frozen corn, thawed
2 c. Monterey Jack cheese, shredded
Olive oil
Salt & Pepper
1/2 t. coriander
1/2 t. smoked paprika
1 T. garlic and herb seasoning (I get mine at Aldi!)
1 t. crushed red pepper flakes
1 t. garlic powder
Preheat oven to 400. Cover a large sheet pan with parchment paper. Toss the potatoes with a good round of olive oil, salt, and pepper. Spread in an even layer on the sheet pan. Roast in the oven for about 25 minutes. While that’s cooking, chop the rest of your veggies.
After 25 minutes, remove the sheet pan, add the remaining veggies and the black beans. Give another drizzle of olive oil over the pan and mix. Add some more salt and pepper and the rest of the seasonings. This is where I’ll have to trust you to make the right choices since I didn’t measure! Don’t be shy with that salt, either. Mix well.
You’re doing great.
Place sheet pan back in the oven for about 20 minutes. Remove, stir, check for doneness with your potatoes. If they need a bit more time, put them back in for 4 minute intervals, until done. Roasting potatoes is very finicky and dependent on how your oven cooks or if you have other things in there with it. Once the potatoes are done (fork tender), cover with shredded cheese and add back into the oven until it’s melty. And beautiful. And lovely. Enjoy!
unfolding lovely eats 