Nacho Momma’s Roasted Vegetables
Servings: 6 servings
Calories: 377kcal
Ingredients
- 2 large sweet potatoes , peeled and cut into 2-inch pieces
- 2 cups cubed butternut squash pieces
- 1 red onion , cut into 8 wedges
- 1 red bell pepper , seeded, deveined, and cut into 8 strips
- ½ large cauliflower , broken into florets
- 4 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (12 ounce) jar Loca Plant Based Potato Queso
- 2 roma tomatoes , diced
- ½ cup cilantro , chopped
- 1 large jalapeno pepper , sliced – optional
Instructions
- Preheat the oven to 425 degrees. Line two rimmed baking sheets with parchment paper.
- Combine the vegetables with oil, taco seasoning, salt, and pepper in a large mixing bowl. Toss to coat. Divide the vegetables evenly among the prepared baking sheets spreading the vegetables into even layers.
- Roast for 25 minutes. Add the black beans to one of the pans, give the vegetables on both pans a toss and return to the oven, switching placement of the pans. Roast for 15 minutes or until the beans start to split and all the vegetables are tender and starting to brown.
- Heat the queso in a small saucepan. Put the vegetables on a serving platter, drizzle with the queso and top with tomatoes, cilantro, and jalapeno if using.
Nutrition
Calories: 377kcal | Carbohydrates: 51g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 933mg | Potassium: 991mg | Fiber: 12g | Sugar: 8g | Vitamin A: 16641IU | Vitamin C: 68mg | Calcium: 90mg | Iron: 3mg