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Roasted zucchini, red and yellow bell peppers and black beans with lime
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Sheet Pan Zucchini Bell Peppers Black Beans Without Tomatoes

Bell peppers, zucchini and black beans can make a colorful tray without a tomato sauce. This sheet pan zucchini bell peppers black beans without tomatoes uses cumin and smoked paprika during roasting, then a tablespoon of lime juice at the end. The vegetables stay recognizable instead of becoming a soft filling held together by sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 batch (approximately 2–3 light main portions with a separate grain or tortillas, or 3–4 small sides)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium zucchini, cut into 3/4-inch half-moons
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 can (15 ounces) black beans, rinsed and dried
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • Salt and black pepper

Equipment

  • 18-by-13-inch rimmed metal sheet
  • Mixing bowl
  • Colander
  • Clean towel
  • sharp knife
  • Broad spatula
  • second rimmed sheet if needed for one shallow layer

Method
 

Instructions
  1. Preheat and prepare. Heat the oven to 425°F. Rinse the zucchini and peppers, dry them, and cut to the stated sizes. Remove pepper stems, seeds and pale ribs. Arrange a heatproof space beside the oven so the hot tray can be set down securely for the bean addition.
  2. Drain the beans. Rinse the black beans in a colander and let excess water drain away. Spread them on a clean towel and blot gently. Keep the beans separate from the vegetables until the final stage; adding them now would expose them to unnecessary drying time.
  3. Season the vegetables. Toss zucchini and both peppers with the two tablespoons of olive oil, cumin and smoked paprika. Add salt and black pepper to taste. Turn the vegetables through the bowl so the seasoning reaches the lower pieces and does not remain in one clump.
  4. Make one shallow layer. Spread the vegetables on the rimmed pan, placing zucchini cut faces against the metal. Leave gaps where possible. Use a second sheet if the pieces overlap throughout the tray; do not expect frequent stirring to solve a tightly packed layer.
  5. Roast for the first interval. Cook for 16–20 minutes, turning once partway through with a broad spatula. Return the zucchini to a flat face after turning. Check that pepper edges are softening and the zucchini has some browned contact spots while still holding its shape.
  6. Add the black beans. Once the vegetables are nearly at the texture you want, scatter the well-drained beans into open areas. Fold gently to bring them against some of the seasoned vegetable surfaces. Avoid pressing down on the soft zucchini as you mix.
  7. Heat the final stage. Roast another 5–7 minutes, just until the beans are thoroughly hot and the vegetables are tender. If a few pepper pieces still need time, move finished zucchini and beans to a clean serving dish and continue those pieces briefly. Browned edges are a preference; stop before the zucchini collapses while chasing more color.
  8. Finish with lime. Remove the tray and drizzle over the tablespoon of lime juice. Lift and fold a few times to distribute it. Taste a spoonful containing a bean and both vegetables, then adjust the final salt or pepper if needed. Serve promptly in a shallow dish.

Notes

  • Yield and timing: One batch makes 2–3 light mains with a grain or tortillas, or 3–4 small sides. Allow 10–15 minutes to prepare and 21–27 minutes to roast, up to about 30 minutes if needed. Total: approximately 35–45 minutes.
  • Pan: Use an 18-by-13-inch rimmed metal sheet at 425°F (220°C). Two zucchini and two peppers need space; use a second pan if they cannot lie in a shallow layer.
  • Preparation: Cut zucchini into ¾-inch half-moons and peppers into 1-inch squares. Blot wet surfaces. Both tablespoons of oil coat the fresh vegetables with the spices; keep the rinsed, dried black beans separate.
  • Stage and finish: Roast the vegetables first for 16–20 minutes, then add beans for 5–7 minutes. Stop when the beans are hot and the vegetables tender. Extra roasting will not restore a collapsing zucchini piece. Add lime after removing the pan from the oven.
  • Leftovers: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.