A friend of mine brought over a Mexican pasta dish when we got together to watch the Bulls playoffs in late May. It tasted great and provided some epicurean comfort during an otherwise anxiety-ridden event. The Bulls lost to the Heat, and I mourned for Ian. Honestly, though, I don’t care for basketball, which is mildly sacrilegious as a native Hoosier. So I quietly celebrated the end of the season by looking up a recipe for Mexican pasta online. I’ve been tinkering with it ever since, and now it’s one of my go-to dishes. It’s vegetarian (vegan if you nix the cheese), healthy, filling, and simple to make. You can customize it easily by adding olives or jalapenos, etc. I just made a big batch of it on Sunday, and took the picture above.
Mexican Pasta
1 pound of whole wheat rotini or seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1 can sweet corn kernels
1 can black beans, drained
1 can peeled and diced tomatoes
1/4 cup salsa
1 package of taco seasoning mix to taste
Salt and pepper to taste
Cheese & hot sauce (optional)
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
3. Toss sauce with cooked pasta and serve.
I suggest topping it with cheese (or Daiya if you’re dairy sensitive) and hot sauce. If you live in central Indiana, I recommend Local Folks Foods Smoked Red. Store the rest in the fridge to re-heat later, and enjoy!
Mexican Pasta
1 pound of whole wheat rotini or seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1 can sweet corn kernels
1 can black beans, drained
1 can peeled and diced tomatoes
1/4 cup salsa
1 package of taco seasoning mix to taste
Salt and pepper to taste
Cheese & hot sauce (optional)
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
3. Toss sauce with cooked pasta and serve.
I suggest topping it with cheese (or Daiya if you’re dairy sensitive) and hot sauce. If you live in central Indiana, I recommend Local Folks Foods Smoked Red. Store the rest in the fridge to re-heat later, and enjoy!
2 comments:
This is way easier than what I brought over, and looks just as delicious! I have a feeling we're going to have to start trading vegetarian recipes :)
Yes, we totally should swap! And we should get together sometime to make that mushroom bourgignon. Mmmm....
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