Oven baked Mexican veg and beans

This is an easy recipe to use up fridge Vegis and a way to use my Mexican spice mix. It’s an all in one pan method so easy on the washing up too!

2 tablespoons of Mexican spice mix

2 tablespoons of olive oil

1 tin of chopped tomatoes

2 courgettes

1 eggplant

2 red peppers

1 large onion

2 cloves of garlic

1 punnet of cherry tomatoes

1 tin of butter beans or any you like

first heat up oven to 200c while the oven is heating up chop all your vegetables into bite size chunks, not too small as it will shrink an bit as it cooks.
Place all the cut veg except the tomatoes on the baking tray drizzle with oil and the spice mix give a good toss and put into the oven to bake for 30 mins.

After 30 minutes take out give it a mix and add the cherry tomatoes. Put back in for another 10 minutes before taking out again and adding the tins of tomatoes and beans give another good stir and bake again for about 20 mins. Add salt and pepper to taste even some fresh herbs. Basil or coriander would be great.
Serve with rice, on a baked potato, over pasta or as a side to some fish or meat. Enjoy!

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