52m$14.04Salsa Verde Bean Corn Pan
A bright one-pan dinner with red potatoes, Great Northern beans, corn, baby kale, and salsa verde. Everything roasts together on one rimmed sheet pan for an easy plant-based main.
- Energy
- 535 calories per serving
- Protein
- 23.3 g per serving
- Carbs
- 93.3 g per serving
- Fat
- 9.2 g per serving
- Sodium
- 1323 mg per serving
Shopping options
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
smoked paprika
0.5 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
2%
salsa verde
1 Cup
Kroger® Mild Tomatillo Salsa Verde
50%
red potatoes
1.5 Pound
Private Selection® Petite Red Gourmet Potatoes
100%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
lime
1 Each
Simple Truth Organic® Fresh Limes Bag
15%
baby kale
5 Ounce
Simple Truth Organic® Baby Kale
100%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
frozen corn kernels
2 Cup
Kroger® Frozen Super Sweet Corn
93%
canned Great Northern beans
2 Can
Kroger® Great Northern Beans
97%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- red potatoes-1.5 lb
- canned Great Northern beans-2 cans
- frozen corn kernels-2 cups
- baby kale-5 oz
- salsa verde-1 cup
- extra-virgin olive oil-2 tbsp
- ground cumin-1 tsp
- kosher salt-0.75 tsp
- smoked paprika-0.5 tsp
- lime-1 each
Preheat the oven to 425°F (220°C). Cut the red potatoes, rinse and drain the beans, and cut the lime into wedges.
Keep fingers clear of the knife blade while cutting the potatoes and lime.
On the rimmed sheet pan, combine the potatoes, Great Northern beans, frozen corn, 2/3 cup salsa verde, olive oil, cumin, smoked paprika, and salt. Toss directly on the pan until coated, then spread into a single layer.
Roast for 30 minutes, stirring once halfway through, until the potatoes are nearly fork-tender and the salsa verde has mostly reduced.
Use oven mitts when handling the hot rimmed sheet pan.
Stir carefully, since hot beans and corn can shift quickly on the pan.
Scatter the baby kale over the pan and drizzle with the remaining 1/3 cup salsa verde. Toss gently with a spatula, then roast 5 to 7 minutes until the kale is wilted and the potatoes are tender.
Use oven mitts when returning the hot sheet pan to and from the oven.
Squeeze lime wedges over the pan and serve hot.
Let the pan stand for 2 minutes before serving to reduce the risk of steam burns.
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