R-Mexican Chorizo and Potato Sheet Bake
A vibrant, easy one-pan dinner featuring crispy chorizo, tender potatoes, and sweet peppers, all seasoned with smoky spices. Black beans add a boost of fibre and protein to this irresistible Mexican-style feast.
Ingredients
chorizo340 gcasings removed
sweet potatoes2 whole
potatoes300 g
red pepper1 whole
yellow pepper1 whole
black beans1 tindrained and rinsed
extra virgin olive oil2 tbsp
limes2 whole
chilli powder3 tsp
smoked paprika2 tsp
cumin2 tsp
garlic powder1 tsp
onion powder1 tsp
salt6 pinch
black pepper6 pinch
guacamole1 wholefor serving
coriander5 gfor serving
white onion1 whole
greek yoghurt20 tbspfor serving
Instructions
Chef's Tips
For maximum crispiness, ensure the potatoes and vegetables are spread out in a single layer on the sheet pan and avoid overcrowding.
If you prefer a less spicy dish, use mild chorizo or substitute half the chorizo with lean minced pork or turkey.
This dish is excellent for meal prepping; store leftovers in an airtight container in the refrigerator for up to 3 days.
Prepare the Oven and Ingredients
Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper. Peel and dice the sweet potato and potato. Slice the red pepper, yellow pepper, and onion into strips. Remove the casings from the chorizo and break the meat into bite-sized chunks.
Make the Seasoning Mix
In a small bowl, combine the chilli powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Whisk until thoroughly mixed.
Season and Arrange
Place the diced potatoes, sliced peppers, and sliced onion onto the prepared sheet pan. Drizzle with extra virgin olive oil and sprinkle the seasoning mix over the vegetables. Toss everything together until the vegetables are evenly coated. Spread the mixture out into a single, even layer.
Add Chorizo and Roast
Distribute the chunks of chorizo evenly across the top of the vegetables. Transfer the sheet pan to the preheated oven and roast for 35 minutes, making sure to toss the contents halfway through the cooking time. The potatoes should be golden brown and cooked through, and the chorizo should be slightly crispy.
Finish with Beans and Serve
With about 3 minutes remaining in the cooking time, scatter the drained and rinsed black beans over the sheet pan and return to the oven until warmed through. Remove from the oven, squeeze the juice of one lime over the mixture, and serve immediately in bowls topped with guacamole, Greek yogurt, and fresh coriander.
