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.


The Menu

  • 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

Southwestern Tri-Tip Roast recipe

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.

Carrot Rice

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.

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