tex mex roasted veggies


I cleaned out my fridge with this one.  This is an incredible, spicy side dish that will please all the senses.  I especially enjoy the sweet potato and spicy seasonings, as per usual.  GET ON making this at once!


  • 2 carrots, chopped
  • 2 portobello mushroom caps, sliced
  • 1 medium sweet potato, peeled & cubed
  • 2 jalapeños, sliced & seeded
  • 1 red onion, sliced
  • 3.5 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • salt & pepper to taste
  • 12 oz. pico de gallo (or salsa)
  • 2 whole wheat tortillas (8″)
  • shredded cheddar cheese


Preheat oven to 400 F.  Line a rimmed baking sheet with parchment paper.

In a large bowl, toss the carrots, mushrooms, sweet potato, jalapeños, onion, oil, chili powder, cumin, garlic powder, salt and pepper.. until all are well coated.  Transfer to the baking sheet and roast for 20 minutes or until sweet potato is fork tender.

Lower the oven to 350 F.

In a 9×9 baking dish, spread out half of the pico de gallo on the bottom.  Cover with one tortilla.  Add half the vegetables on top and sprinkle with a nice amount of cheese.  Repeat once more this process.  Loosely cover dish with aluminum foil and bake for 20 minutes.  Remove the foil and bake for an additional 5-10 minutes.

Yields 4-6 servings.

…delicious happens


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