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Mexican traybake with salsa

Mexican traybake with salsa


Avocado salsa and Feta contrast well with the sweet, smoky roasted veg

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1865kj 444kcal
  • Fat
    Med 24%
  • Saturates
    Med 30%
  • Sugar
    Low 24%
  • Salt
    Low 24%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 4 Co-op sweetcorn cobettes, each halved
  • 4 large Co-op sweet potatoes, cut into chunky wedges
  • 2 red peppers, quartered
  • 1 tbsp olive oil, plus 1 tsp
  • 1 tsp smoked paprika, plus an extra pinch
  • 1 tsp oregano
  • 4 Co-op mini wheat and white tortilla wraps
  • 80g Co-op Feta
  • 1 small ripe avocado, diced
  • 1 red chilli, deseeded and finely chopped
  • 3 spring onions, sliced
  • Zest and juice of 1/2 lime, plus wedges to serve
  • Handful coriander, roughly chopped


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the sweetcorn cobettes into a large roasting tray with the sweet potato and red pepper
  3. Drizzle over 1 tbsp of the oil, sprinkle over the paprika and oregano, then season
  4. Toss to coat, then roast for 30-35 mins, until tender
  5. Cut the tortillas into triangles and brush with the remaining oil
  6. Sprinkle with a little extra paprika, season and spread out on a baking tray in a single layer
  7. Bake on the oven shelf under the vegetables for the last 5-10 mins of cooking time, until crisp and nicely golden
  8. Meanwhile, make the salsa by putting the avocado in a bowl with the chilli, spring onion, lime zest and juice, plus half the coriander
  9. Season to taste then mix well
  10. When the traybake is ready, remove from the oven
  11. Spoon over the salsa, crumble over the Feta and scatter with the remaining coriander
  12. Serve with the lime wedges and the tortilla chips on the side

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