Southwest Veggie Foil Packets

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…read more
Follow
published Jun 23, 2020
Snapshot Cooking
Be the first to leave a review!
Post Image
Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

These spicy, smoky veggie packets are endlessly customizable. Serve them as a main dish with rice, or as a side paired with grilled chicken or steak.

Serves4

Prep10 minutes

Cook25 minutes

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Foil packet grilling is all about ease and versatility, and these spicy, smoky veggie packets prove it. Serve the packets over rice for a fast and filling family meal (everyone can customize their own!), or pair with chips and top with cheese for easy loaded nachos. They’re also a stellar side for pork tenderloin, flank steak, or grilled chicken.

Memorize this recipe and you have an endlessly riffable formula that will keep your grilling game fresh through September. Swap the sweet potato for zucchini, use up your bumper crop of fresh tomatoes, or work in chickpeas or white beans for easy meals that feel brand new every time.

More foil packet recipes we love: These Easy Foil Packets Make Weeknight Grilling a Breeze

Comments

Southwest Veggie Foil Packets

These spicy, smoky veggie packets are endlessly customizable. Serve them as a main dish with rice, or as a side paired with grilled chicken or steak.

Prep time 10 minutes

Cook time 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    sweet potatoes (about 2 medium)

  • 1 (about 15-ounce) can

    black beans

  • 1 cup

    frozen corn kernels

  • 1 cup

    jarred salsa

  • For serving: tortillas, avocado, sour cream

Instructions

Show Images

  1. Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.

  2. Prepare the following, placing them in a large bowl: Peel and dice 1 pound sweet potatoes, drain and rinse 1 can black beans. Add 1 cup frozen corn kernels and 1 cup salsa, and stir to combine.

  3. Divide the mixture between the packets and tightly seal. Place on the grill, cover, and grill until the sweet potatoes are tender, about 25 minutes. Serve with tortillas, avocado, and sour cream.

Recipe Notes

Oven cooking: To cook these packets in the oven, roast at 425°F for the same amount of time.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Filed in:
Side Dish
Vegetables
vegetarian