The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Black Bean & Quinoa Traybake with Avocado Crema
Take a break and let the oven do the work. Into the oven goes a vibrant mix of black beans, quinoa, sweetcorn and veg. Mexican spices and sundried tomato paste add major flavour. Serve with a zingy avocado crema.
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 unwaxed lime
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 pepper
- 160g quinoa (Quinoa 100%)
- 2 onion
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 avocado
- 200g baby tomatoes
- 460g black beans (Rehydrated black beans, water, salt.)
Nutritional Information
Calories: 554
Protein: 19g
Carbs: 75g
Fat: 25g
Mexican-style Black Bean & Quinoa Traybake with Avocado Crema
Take a break and let the oven do the work. Into the oven goes a vibrant mix of black beans, quinoa, sweetcorn and veg. Mexican spices and sundried tomato paste add major flavour. Serve with a zingy avocado crema.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a small bowl, a grater & a sieve
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Roast the veg
- Cut the onions into 1cm wedges. Thinly slice the peppers
- Add both to the large baking dish and toss with the Mexican spice mix, 1 tbsp oil and a pinch of salt and pepper. Roast for 10 mins
Build the dish
- Meanwhile, halve the tomatoes. Drain and rinse the beans. Drain the sweetcorn
- After 10 mins, add the sundried tomato paste, tomatoes, beans and sweetcorn to the baking dish. Mix well and season with salt and pepper. Return to the oven and roast for a further 15 mins
- After 10 mins, add the quinoa to the dish, stir well, and cook for the remaining time
Make the avocado crema
- Zest and halve 1 lime. Dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl
- Add the coconut yoghurt, lime zest, the juice from half the lime and a pinch of salt and pepper. Mix well to combine
- When the traybake is ready, squeeze in some lime juice. Taste, and season with salt and pepper if needed
Plate up
- Serve the black bean traybake into bowls, with a dollop of the avocado crema. Garnish with the remaining lime, cut into wedges
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