• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain beans. Drain corn. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Halve, peel, and dice onion. Quarter lime. Dice tomato. Roughly chop cilantro.

• Toss beans, corn, bell pepper, and half the onion on one side of a baking sheet with a large drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) Roast on top rack until veggies just begin to soften, 9-11 minutes (you’ll add tilapia to the sheet then!). • Meanwhile, in a small bowl (medium bowl for 4), combine juice from half the lime with as much remaining onion as you like. TIP: This will help soften the sharp flavor of raw onion.

• Pat tilapia dry with paper towels. Lightly drizzle with olive oil; season with remaining Mexican Spice Blend, salt, and pepper. • Once veggies have roasted 9-11 minutes, lightly drizzle empty side of sheet with olive oil; carefully add tilapia. Roast on top rack until veggies are tender and fish is cooked through, 8-11 minutes more. (For 4 servings, leave veggies roasting; arrange tilapia on a second baking sheet and roast on middle rack.) • While fish and veggies roast, add tomato, cilantro, salt, and pepper to bowl with onion. Stir to combine.

• Divide black bean jumble between plates; top with tilapia. Top with a squeeze of lime juice, guacamole, and pico (draining first). Serve. ***Fish is fully cooked when internal temperature reaches 145°.***