Mexican-Spiced Sheet Pan Tilapia with Black Bean Corn Medley

This vibrant sheet pan dinner brings together tender, flaky tilapia with a smoky black bean and corn medley, all roasted on a single pan for effortless cleanup. Topped with a bright homemade pico de gallo and creamy guacamole, every bite is packed with Mexican-inspired flavor.

With 15 grams of fiber per serving, this dish supports healthy digestion and helps keep you satisfied. It’s a wholesome, veggie-forward meal that’s as nutritious as it is delicious.

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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

11 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Drain black beans and corn. Core, deseed and dice bell pepper into ½-inch pieces. Peel and dice half the onion. Quarter lime. Dice tomato. Roughly chop cilantro.
2. On one side of a baking sheet, toss beans, corn, bell pepper and diced onion with a drizzle of olive oil, garlic powder, half the Mexican spice blend, salt and pepper. Roast on top rack until veggies begin to soften, 9-11 minutes.
3. Meanwhile, in a small bowl, combine juice from half the lime with as much remaining diced onion as desired. Pat tilapia dry with paper towels. Drizzle with olive oil and season with remaining Mexican spice blend, salt and pepper.
4. After 9-11 minutes, remove sheet from oven. Drizzle empty side with olive oil and carefully place tilapia on it. Roast until veggies are tender and fish is cooked through, 8-11 minutes more.
5. While fish roasts, add tomato, cilantro, salt and pepper to the bowl with onion and lime juice. Stir to combine.
6. Divide black bean medley among plates, top with tilapia, squeeze of lime, guacamole and pico de gallo (drain excess liquid). Serve immediately.

Recipe Tips

FAQ

Can I use frozen tilapia?

Yes, just thaw it completely and pat dry before seasoning to ensure even cooking.

What can I substitute for the Mexican spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika and a pinch of cayenne.

How do I store leftovers?

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