Southwest Sheet Pan Dinner | Simple, gluten free, and meatless dinner option

Southwest Sheet Pan Dinner

  • Author: Dietitian Debbie
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 3-4 1x
  • Category: Entree, Main Dish
  • Method: Oven, Baked, Sheet Pan
  • Cuisine: Vegan, Vegetarian, Gluten Free


This southwest sheet pan dinner with sweet potatoes, black beans and roasted veggies is a truly simple healthy dinner that can be finished in 1 hour. Vegan (option), Vegetarian, Gluten Free


  • 2 sweet potatoes, chopped into 1/2” pieces
  • 2 tablespoons olive oil
  • 1 zucchini, sliced and quartered
  • 1 red bell pepper, sliced
  • 1 cup fresh or frozen corn kernels
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese (optional – omit if vegan)

To Serve: chopped cilantro, salsa, dairy or non-dairy sour cream, hot sauce


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add chopped sweet potatoes and olive oil to a sheet pan and stir to coat potatoes in oil. Bake for 25 minutes.
  3. Remove sweet potatoes from the oven and add zucchini, red pepper, and corn to the pan. Sprinkle with onion powder, oregano, garlic, cumin, salt, and pepper. Stir with a wooden spoon to coat vegetables in seasoning. Bake for another 15 minutes.
  4. Remove sheet pan from the oven and stir in black beans and sprinkle with cheese (if using). Bake for another 10-15 minutes or until vegetables are fork tender.