Name: Tex‑Mex 5‑a‑day Veggie Feast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 red onion, sliced; 1 yellow pepper, sliced; 1 red pepper, sliced; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp chilli flakes; 1 courgette, sliced; 198g can sweetcorn, drained; 400g can chopped tomatoes; 400g can black beans, drained and rinsed; 100g baby spinach; Juice of 1 lime; Handful of fresh coriander, chopped; Salt and pepper, to taste; To serve: avocado slices, Greek yogurt or sour cream, tortilla chips or warm tortillas

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Why You’ll Love Tex‑Mex 5‑a‑day Veggie Feast Recipe

It’s packed with vegetables — cauliflower, peppers, red onion, cherry tomatoes — giving you five portions of veg in one dish.
The spices (smoked paprika, cumin, oregano) bring a smoky Tex‑Mex vibe that’s satisfying and easy to love.
It works for vegetarians and can easily be made vegan by skipping or adapting the sauce.
Tray‑bake style means minimal fuss — you’ll roast, stir and serve.
The addition of beans and avocado brings texture and creaminess, making it a full‑meal experience rather than just a side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tex‑Mex veg:
1 large cauliflower, cut into florets
3 red onions, cut into wedges
3 peppers (any colour), deseeded and roughly chopped
4 garlic cloves, unpeeled
1 tbsp smoked paprika
2 tsp dried oregano
2 tsp ground cumin
2 tbsp rapeseed oil (or your choice of roasting oil)
1 tbsp chipotle paste
1 tbsp cider vinegar
1 tbsp maple syrup
500 g cherry tomatoes, halved
1 × 400 g tin black beans, rinsed and drained
Juice of ½ lime
Handful chopped coriander
1 avocado, flesh cut into small chunks

For the queso sauce (optional extra):
10 g butter
1 garlic clove, crushed
½ tsp onion granules
1 × 170 g tin evaporated milk
100 g mature cheddar, grated
½ tbsp cornflour

Directions

Pre‑heat the oven to 200 °C (fan 180 °C) / Gas mark 6. Put the cauliflower florets, red onion wedges and chopped peppers in a large shallow roasting tray along with the unpeeled garlic cloves.
Combine the smoked paprika, oregano and ground cumin with the rapeseed oil and drizzle this mixture over the vegetables. Toss well to coat, season with salt and pepper, then roast for 25 minutes.
Meanwhile, mix together the chipotle paste, cider vinegar and maple syrup. After the first 25 minutes of roasting, drizzle this mixture over the vegetables and add the halved cherry tomatoes. Return the tray to the oven for another 20‑25 minutes, or until the cauliflower is tender and the tomatoes have broken down.
When the vegetables are almost ready, prepare the queso sauce if you’re using it: heat the butter in a small saucepan and fry the crushed garlic for a couple of minutes until softened but not coloured. Stir in the onion granules and the evaporated milk. Toss the grated cheddar with the cornflour, then add to the pan. Cook for a couple more minutes, stirring, until the cheese has melted into a glossy sauce. Season to taste.
Remove the tray of vegetables from the oven. Squeeze the roasted garlic cloves to release the purée and discard the skins. Stir the garlic purée through the vegetables, then add the drained black beans and the lime juice. Scatter over the chopped coriander and chunks of avocado. Drizzle with the queso sauce if using, or serve the sauce on the side. Serve with or without cooked rice, as preferred.
If the queso sauce stiffens up, loosen it with a splash of hot water.

Servings and timing

Serves: 4
Prep time: 25 minutes
Total time: 1 hour 10 minutes

Variations

To make this dish vegan: omit the queso sauce or swap it for a dairy‑free alternative (for example, plain dairy‑free yogurt or oat fraîche stirred with crushed garlic and onion granules, plus lime juice for tang).
Add a handful of sweet corn kernels for extra colour and sweetness.
Toss in chopped sweet potato or butternut squash if you like a little starch and extra heft.
Spice it up further by sprinkling in chopped fresh chilli or adding a pinch of chilli flakes with the cumin.
Serve with warm tortillas or wraps to turn it into Tex‑Mex style tacos or burritos.
Swap the black beans for kidney beans or chickpeas, depending on what you have.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 2‑3 days.
Reheating: Reheat in the oven at around 180 °C for 10‑15 minutes until piping hot, or microwave individual portions until hot throughout. If you have the sauce on the side, reheat separately and drizzle just before serving to maintain texture.
If using avocado, best added fresh when serving, as reheated avocado can become mushy.
Leftover veggies also work well cold mixed into a salad or wrapped in a tortilla for lunch.

FAQs

What can I serve this dish with?

You can serve this veggie feast with steamed rice, quinoa, or warm tortillas. It also pairs nicely with a crisp green salad or lightly dressed slaw.

Can I make this ahead of time?

You can roast the vegetables ahead and then assemble just before serving. Wait to add avocado and coriander until just before serving so they stay fresh.

How do I make it gluten‑free?

The recipe as given is naturally gluten‑free. Just double‑check that any chipotle paste or canned beans you use are labelled gluten‑free.

Can I use different vegetables?

Absolutely — you can swap or add vegetables such as sweet potato, butternut squash, courgette or zucchini. Just make sure the cooking time works for the chosen veg.

Is the queso sauce necessary?

No—the sauce is optional and adds a creamy, indulgent element. The dish is still delicious and colourful without it.

How spicy is this recipe?

It has a mild to medium warmth from the chipotle paste and spices, but it’s not overly hot. You can adjust by using less chipotle or adding fresh chilli for extra kick.

Can I double the recipe for more servings?

Yes, you can scale up to serve more people — just ensure your roasting tray is big enough and adjust cooking time if the tray is very full.

What if I don’t have a fan oven?

If your oven doesn’t have a fan setting, set it to about 220 °C and monitor the vegetables so they roast evenly without burning.

How do I keep the avocado from turning brown?

Choose a ripe but firm avocado and add it just before serving. If you prepare ahead, you can squeeze a little lime or lemon juice over the avocado chunks to slow browning.

Can I freeze leftovers?

It’s best not to freeze this dish because roasted vegetables and avocado lose their texture when frozen and reheated. Fresh leftovers within the fridge are better.

Conclusion

This Tex‑Mex 5‑a‑day veggie feast is a fantastic way to load up on vegetables while enjoying bold, smoky flavour and satisfying textures. Whether you’re making it for a midweek meal or a casual dinner with friends, it has that “wow” factor without being complicated. With its adaptable style (vegan option, veggie swaps, sauce optional) and easy tray‑bake format, it’s a go‑to for delicious, wholesome eating. Enjoy!

Why You’ll Love Tex‑Mex 5‑a‑day Veggie Feast Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What can I serve this dish with?

Can I make this ahead of time?

How do I make it gluten‑free?

Can I use different vegetables?

Is the queso sauce necessary?

How spicy is this recipe?

Can I double the recipe for more servings?

What if I don’t have a fan oven?

How do I keep the avocado from turning brown?

Can I freeze leftovers?

Conclusion

Tex‑Mex 5‑a‑day Veggie Feast

Ingredients

Instructions

Notes

Nutrition