Pintos & Pork Sheet Pan with Veggies

Make the most of your meals with our Pintos & Pork Sheet Pan with Veggies! With only 10 ingredients, this recipe maximizes on protein, fibre and fresh veggies in less than 5 steps!

Course Dinner & Main Course

Key Ingredient Beans

Dietary Need Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 604

Ingredients

2 cups (500 mL) cooked or canned pinto beans, drained & rinsed (see notes)
4 Italian pork sausages, sliced into 1-inch (2.5 cm) rounds
1 lb (454 g) baby potatoes, halved
2 cups (500 mL) broccoli florets
1 large red bell pepper, chopped
1 red onion, peeled & sliced into wedges
2 tsp (10 mL) canola oil
1 tsp (5 mL) oregano
salt & pepper, to taste
chopped fresh parsley, for serving

Instructions

Preheat oven to 425°F (220°C). Place beans, sausage, and potatoes on a large baking sheet and spread in an even layer. Transfer baking sheet to the oven and cook for 15 minutes, stirring once halfway through cooking time.
Meanwhile, combine broccoli, bell pepper, and red onion in a mixing bowl. Add oil, oregano, salt, and pepper, then stir to coat.
Add the veggies to the baking sheet with the beans, sausage, and potatoes, then stir to combine and spread in an even layer. Return the baking sheet to the oven and continue to cook for another 15 minutes, until sausage is cooked through and veggies are tender.
Top with fresh parsley and serve immediately.

Notes

A 19 oz (540 mL) can of pinto beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. To make a batch from dry, check out our website for more info!

Nutrition