Nacho-style baked vegetables with black beans

Ingredients

• 2 medium sweet potatoes, peeled or washed, each cut into 4-6 wedges
• ½ head cauliflower, cut into florets
• 1 large red onion, cut into 8-10 wedges
• 2 tbsp + 1 tsp (45 ml) olive oil
• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp onion powder
• Kosher salt
• 1 can (540 ml) black beans, drained and rinsed
• 1½-2 cups grated jalapeño jack cheese or nacho (Mexican style) cheese blend

For serving

• ½ cup crumbled feta cheese
• 1 avocado, diced
• 3 green onions, thinly sliced
• Pickled jalapeños
• Coriander (cilantro) leaves
• Prepared salsa
• Plain Greek yogurt or skyr
• Lime wedges
• Hot sauce

Instructions

1. Preheat the oven to 220°C (425°F).
2. Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with olive oil.

3. In a small bowl, combine the chilli powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
4. Add the black beans and stir. Continue to bake for another 10 to 15 minutes or until the veg are tender and golden and the black beans have begun to split and get crispy.
5. Top with grated cheese and return to the oven for another 5 to 10 minutes or until the cheese is melted and lightly golden brown.
6. Top with feta, avocado, green onions, pickled jalapenos and coriander (cilantro), if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.