Preheat oven to 350F/180C and line a baking sheet with parchment paper.
Prep the beans and veggies. Mix together the seasoning blend.
Rub the seasoning blend into the beans and the veggies that are on the tray bake list. I like to keep them separated but feel free to just toss all together – whatever works for you. Lay out onto the baking sheet and bake for 15-20 minutes. This is an oil free recipe, but feel free to add oil as you wish.
Drain and rinse the corn. Place in a small baking dish and add a sprinkle of sea salt and pepper over and mix. Pop into the oven 10 minutes before the bean/veggie mixture is ready to go. I like my corn a bit charred but you can remove after just 5 minutes to slightly heat.
Prep any extras or options as needed. Once the tray bake is ready, let cool for a few minutes and load up on to tortillas: shredded lettuce, tray bake mixture, salsa, avocado, lime and cilantro. Enjoy!
**Garbanzo beans and Black beans work beautifully in this recipe**Feel free to use any extra veggies like white potatoes, sweet potatoes, beets, carrots and more! Anything goes. Just be sure to chop them up into small cubes for quicker baking time.