Southwestern Roast Dinner
Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.
- Southwestern Tri-Tip Roast (see recipe below)
- Black Bean Quesadillas
- Carrot Rice
- Brown Sugar Roast Onions
This Southwestern-style menu, featuring Southwestern Tri-Tip Roast, Black Bean Quesadillas, Carrot Rice, and Brown Sugar Roast Onions is ready in about 45 minutes. Use the oven for the beef and the onions, and the stovetop and microwave for the rice and quesadillas. Keeping canned beans, shredded cheese, and rice on hand will simplify your shopping list.
Southwestern Tri-Tip Roast
Black Bean Quesadillas
Top a flour tortilla with shredded cheese and prepared black bean dip. Add more cheese and top with another tortilla. Heat in microwave or nonstick skillet to melt cheese. Cut in wedges to serve.
Follow directions for cooking rice, using half carrot juice and half chicken broth in place of the water.
Brown Sugar Roast Onions
Cut onions in 1/2-inch-thick slices. Place on a foil-lined cookie sheet, sprinkle with brown sugar, and drizzle with a small amount of melted butter. Bake in a 375-degree oven for 20-30 minutes, until cooked through and browned.