Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: dinner, Main, Main Course
  • Cuisine: cajun

Ingredients

For the Smashed Beans and Veggies

  • 15 ounce can white beans (such as cannellini or great northern, or use black beans, pinto beans, or kidney beans)
  • 1 red bell pepper (chopped into ½” to ¾” pieces)
  • 1 green bell pepper (chopped into ½” to ¾” pieces)
  • ¾ cup chopped red onion (½” pieces)
  • 1 cup sliced zucchini
  • 3 to 4 ounces mushrooms (sliced or quartered, such as white, cremini, or baby portabella)
  • 1/2 cup corn (fresh or frozen kernels)
  • 3 cloves garlic (minced)
  • 1 tablespoon oil
  • 2 teaspoons lime juice
  • zest of ½ lime
  • 1 tablespoon Cajun seasoning (or tex mex chili blend or bbq seasoning)
  • 1 teaspoon paprika
  • 1 teaspoon thyme (or a mix of thyme and oregano)
  • ½ teaspoon salt

For the Dressing

  • 3 chipotle peppers in adobo sauce
  • ½ cup non-dairy yogurt
  • 1 tablespoon maple syrup
  • ½ teaspoon garlic powder (or 1 clove garlic)
  • 1 tablespoon nutritional yeast (or more to taste)
  • ½ teaspoon salt
  • 1 tablespoon or more lime juice

Toppings

  • chopped red onions
  • cilantro
  • vegan cheese
  • 2 tbsp hemp seeds or sesame seeds

Method

Make the roasted beans and veggies.

  1. Preheat the oven to 415° F (213°C). Line a large baking sheet with parchment paper.
  2. Drain the white beans and let them drain for 2 to 3 minutes, then spread them on the parchment-lined baking sheet. (Optional) Using a flat-bottomed glass or stoneware bowl, gently smash the beans to flatten them slightly. If you’re using a small baking sheet, divide the beans and veggies between two sheets.
  3. To the same baking pan or second baking pan, add the bell peppers, red onion, zucchini, mushrooms, corn, and garlic. Drizzle oil and lime juice over the vegetables, and toss well to coat. In a small bowl, mix together the lime zest, Cajun seasoning, paprika, thyme, salt. You can also add cayenne for more heat. Sprinkle that all over the beans and veggies, tossing well to coat. If the beans are on a separate pan, drizzle them with 1 teaspoon of oil and use the rest on the veggies. Use 1 to 2 teaspoons of the spice mix on the beans and the rest on the veggies.
  4. Bake everything for about 25 minutes, or until the veggies are golden on the edges and mushrooms are fully cooked. Around the 17 to 18 minute mark, stir well to make sure they bake evenly, moving pieces from the center of the pan to the edges and from the edges to the center.

While the veggies are baking, make the dressing.

  1. Add chipotle peppers, non-dairy yogurt, maple syrup, garlic powder, fresh garlic, nutritional yeast, salt, and lime juice with 1 tablespoon of water to your blender and blend until smooth and creamy. Add more water to thin it, if needed. Taste and adjust salt, lime juice, or heat, as needed. Once the beans and veggies are roasted, remove them from the oven.

Choose your serving option!

  1. To serve as a bowl: Add chopped lettuce or greens to a bowl. Top with the roasted veggie and bean mixture and a generous drizzle of the dressing. Garnish with chopped red onions, cilantro, and hemp seeds or sesame seeds.
  2. To make wraps: Warm up tortillas or pita bread. Add some lettuce, then top with the roasted veggie and bean mixture. Drizzle the dressing on top and top with chopped onions, cilantro, cucumber, tomatoes, and/or pickled jalapeños. Serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.