Sheet Pan Mexican Tilapia with Black Bean and Corn Medley

This vibrant sheet pan dinner brings together tender, flaky tilapia with a colorful medley of roasted black beans, corn and bell peppers. The fish is seasoned with a warm Mexican spice blend and roasted alongside the veggies for a fuss-free meal that’s packed with flavor and texture.

Finish the dish with a squeeze of lime, a dollop of creamy guacamole and a fresh pico de gallo made with tomato, cilantro and red onion. It’s a wholesome, satisfying dinner that comes together on a single baking sheet-perfect for busy weeknights.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

22 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Drain beans and corn. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and dice onion. Quarter lime. Dice tomato. Roughly chop cilantro.
2. On one side of a baking sheet, toss beans, corn, bell pepper and half the onion with a drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt and pepper. (For 4 servings, spread veggies across entire sheet.) Roast on top rack until veggies just begin to soften, 9-11 minutes. Meanwhile, in a small bowl, combine juice from half the lime with as much remaining onion as you like (this softens the sharp flavor).
3. Pat tilapia dry with paper towels. Lightly drizzle with olive oil; season with remaining Mexican Spice Blend, salt and pepper. After veggies have roasted 9-11 minutes, lightly drizzle empty side of sheet with olive oil; carefully add tilapia. Roast until veggies are tender and fish is cooked through, 8-11 minutes more. (For 4 servings, leave veggies roasting; arrange tilapia on a second baking sheet and roast on middle rack.) While fish and veggies roast, add tomato, cilantro, salt and pepper to the bowl with onion; stir to combine.
4. Divide black bean jumble between plates; top with tilapia. Squeeze lime over top, add guacamole and spoon pico de gallo (draining first) over everything.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, haddock or halibut works well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Can I make this recipe vegetarian?

Absolutely! Omit the fish and add extra beans or roasted vegetables like zucchini or mushrooms.