tex-mex easy roasted vegetables

Tex-Mex Easy Roasted Vegetables

Turn frozen vegetables into a delicious combo that opens up a world of recipe options.

Course Side Dish
Cuisine American, Mexican
Keyword easy roasted vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 13 Servings
Calories 71 kcal
Author Mason Woodruff


  • 15 oz can Black Beans drained and rinsed
  • 15 oz can Whole Kernel Corn drained and rinsed
  • 4 C (340g) Frozen Pepper and Onion Blend
  • 12 oz Frozen Broccoli
  • 1 packet Taco Seasoning
  • 2 Tbsp Ranch Seasoning


  1. Preheat oven to 500F and spray a large baking sheet with nonstick cooking spray. Set aside.

  2. Add the broccoli and pepper/onion blend to a large bowl and microwave for 4-5 minutes or until the vegetables thaw. (Or if they are packaged in the right serving sizes, microwave them directly in their packaging.)

  3. While the other vegetables are in the microwave, drain and rinse the canned black beans and corn.

  4. Drain any remaining water from the broccoli and pepper/onion blend after microwaving before adding the corn and beans. (You can use paper towels to blot the veggie mixture to absorb as much moisture as possible.)

  5. Add the taco and ranch seasoning to the vegetables. Stir well.

  6. Add the vegetables to the baking sheet and spread them out as evenly as possible.

  7. Bake for 20-25 minutes or until the broccoli begins to char and the other vegetables are crisp. 

Recipe Notes

Each serving has 0 Smart Points.

Nutrition Facts
Tex-Mex Easy Roasted Vegetables
Amount Per Serving (1 1/2 C (75g))
Calories 71 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Carbohydrates 12.3g4%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.