One-Tray Southwest Vegetable Bake

The end-of-summer’s best veggies make the perfect one-tray dinner.

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

View the full recipe at Clean Wellness →