4 large carrots, peeled and cut into 3 inch sticks
2 bell peppers, seeded and cut into thin strips
1 small red onion, cut into thin half moons
1 can black beans, drained and rinsed
1 cup corn
Taco Tuesday blend
Garlic Jalapeno Extra Virgin Olive Oil

Sheet Pan Suppers. Oh, how we love them. So much so that we talk about them in our Smidgen podcast. You’re subscribed, right? What are you waiting for? Listen on Apple podcasts, Spotify or wherever you get your podcasts.

Back to the sheet pans…we love this recipe for all its possibilities. Load it up with seasonal veggies, season it with our Taco Tuesday Blend, and supper will be ready in no time. Fun Fact: we tested Taco Tuesday blend on other days of the week. The results? Works perfectly any day!

Serve on tortillas with our Restaurant Style Big Batch Salsa and Creamy Cilantro Sauce. Dynamite!


1.Preheat oven to 400°F. Line 2 sheet pans with parchment paper.
2.Arrange the carrots on one sheet pan. Carrots take longer to cook than the other ingredients. Season with Taco Tuesday blend and Garlic Jalapeno Extra Virgin Olive Oil. Use your hands to season the carrots. Then spread evenly on the sheet pan.
3.Arrange the bell pepper, onion, black beans and corn on the second sheet pan. Season with Taco Tuesday blend and Garlic Jalapeno Extra Virgin Olive Oil. Use your hands to combine the ingredients, then spread the contents evenly on the sheet pan.
4.Roast the carrots for 20 mins or until tender and beginning to brown on the edges.
5.Roast the bell peppers, black beans and corn for about 10 mins or until the bell peppers are softened and beginning to brown. The corn and black beans will likely burst and get crispy and delicious. Are you eating it right off the pan yet?
6.Serve on tortillas with salsa and Cilantro Sauce.

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