time saving meal prep system

Sheet Pan Mexican Chorizo and Veggies – C

Sheet Pan Mexican Chorizo and Veggies - C
avocado
Sheet Pan Mexican Chorizo and Veggies - C
avocado

Ingredients

Prep
  • 1 lb chorizo sausage links cut into bite-sized pieces
  • 2 red bell peppers
  • 1 1/2 lb gold potatoes
  • 2 T fresh chopped cilantro
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 1 lime
  • 1 jalapeno optional topping
  • 2 avocados

Instructions

To Assemble
  1. Cut chorizo into chunks.
  2. Cut potatoes into 1/2-inch pieces.
  3. Slice bell pepper.
  4. Add chorizo, potatoes, bell pepper, and remaining ingredients to a large zipper bag. Zip to seal and toss gently to mix.
To Cook
  1. Add prepped bag to sheet pan sprayed with non-stick spray.
  2. Bake at 350 for 40-45 minutes (or until potatoes are tender).
  3. When done cooking, squeeze fresh lime over and add sliced avocado. Garnish with sliced jalapeño (if desired).

Ingredients

Prep
  • 1 lb chorizo sausage links cut into bite-sized pieces
  • 2 red bell peppers
  • 1 1/2 lb gold potatoes
  • 2 T fresh chopped cilantro
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 1 lime
  • 1 jalapeno optional topping
  • 2 avocados

Instructions

To Assemble
  1. Cut chorizo into chunks.
  2. Cut potatoes into 1/2-inch pieces.
  3. Slice bell pepper.
  4. Add chorizo, potatoes, bell pepper, and remaining ingredients to a large zipper bag. Zip to seal and toss gently to mix.
To Cook
  1. Add prepped bag to sheet pan sprayed with non-stick spray.
  2. Bake at 350 for 40-45 minutes (or until potatoes are tender).
  3. When done cooking, squeeze fresh lime over and add sliced avocado. Garnish with sliced jalapeño (if desired).