One-Tray Southwest Vegetable Bake for Soft Spinach Taco Filling

Serves: 4


  • 1 russet (baking) potato, cut into ½-inch cubes

  • 1 large field tomato, cut into small cubes

  • 1 onion, cut into small pieces

  • 1 tbsp coconut oil, very soft or melted

  • 2 tsp ground cumin

  • 1 tsp oregano

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • Ground pepper, to taste

  • Chili flakes, to taste

  • 1½ cups (1, 15 oz. can) black beans, drained and rinsed if using canned

  • 2 ears corn, shucked and corn kernels removed

  • ½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces

  • Fresh lime wedges, for serving


  1. Preheat oven to 375°F.

  2. Place potatoes, tomatoes, and onion on a large rimmed baking sheet. Toss with coconut oil, spices, salt, and pepper. Roast for 30 minutes. Remove from oven, add black beans, corn, and kale; toss. Roast for an additional 10 minutes.

  3. Serve warm with a squeeze of fresh lime. Leftovers can be stored, covered in the refrigerator for up to 3 days.


- This is great topped with avocado, thick plain yogurt, a poached egg, or crumbled fresh goat cheese.