Dinner is quick and tasty, and cleanup is a snap with this versatile vegetarian weeknight dinner.
This week has been crazy busy! In fact, it’s been so busy that I haven’t had a chance to step foot inside a grocery store. A few nights ago, Mr. EN informed me: “We’re out of milk and bread, I just used the last coffee filter, I took the last banana, and all but one of our three bathrooms are out of TP.” I guess tomorrow I’d better make time to hit the store on my way home from work but for now…palms up for this easy Vegetarian Southwest Pasta!
This recipe serves four but that’s entirely OK. As busy as I’ve been this week, I was thankful and happy to bring the leftovers to work three days for lunch. (0nce, I didn’t even bother to heat it.)
This pasta dish is…
- Loaded with fiber! Beans and corn = high fiber and most of us don’t get enough of it. Just one serving contains 9 grams – that’s over 1/3 of what a woman needs in a day and ¼ of what a man needs.
- Full of flavor! I love all the flavors of Ro-Tel canned diced tomatoes and together with the cilantro, lime, Tajin, and sharp cheddar this dish is spicy-light, bright and extra tasty. Yes, you could use another brand but if Ro-Tel tomatoes are available I would use them. Of course, if you have something else moderately close to Ro-Tel, do NOT make a special trip to the store especially in the weather we’ve had here in SW Michigan. I’m sure the recipe will still work.
- This dish is also good cold or at room temperature. Just scoop it on top of a pile of greens, add a little leftover chicken, top with a dollop salsa and a little sour cream or plain Greek yogurt and you’ve got yourself a whole other meal! That’s what I did with the leftovers.
- Super, super quick. You can put this Vegetarian Southwest Pasta the table in 20-30 minutes.
So, if spaghetti noodles and jarred sauce is your go-to, weeknight, “What should we eat?” meal, why not change things up and try this perfect-for-Meatless-Monday, Vegetarian Southwest Pasta?
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: Ro-Tel Original Diced Tomatoes with Green Chilies
Mr. ENs Take on This Recipe: “If you like spicy, this dish has you covered! Really cleared my stuffed up nose.”
Vegetarian Southwest Pasta
Yield 4 servings
Dinner is quick and tasty, and cleanup is a snap with this versatile vegetarian weeknight dinner.
Ingredients
- 8 oz dry pasta noodles, any kind (gluten-free or other)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 3-4 cloves garlic, minced, or 1 teaspoon garlic powder
- ¾ teaspoon cumin
- ½ teaspoon salt
- 1 medium onion, red, white or yellow, diced
- 1 (14 oz.) can Ro-Tel Original Diced Tomatoes and Green Chilies
- 1 (15 oz.) can corn
- 1 (15.25 oz.) can low salt black beans
- ½ cup diced cheddar cheese cubes
- ¼ cup chopped fresh cilantro
- Optional Garnishes – green onion, Tajin, extra cilantro, fresh lime
Instructions
- Cook pasta according to directions.
- While pasta cooks, heat oil in pan until shimmering. Stir in the spices and garlic. Cook 2 minutes.
- Add onion and cook over medium heat until onion begins to brown.
- Add corn and tomatoes with juice, turn down the heat and simmer on medium low about 5 minutes.
- Gently stir in rinsed, drained black beans. Mix gently until combined with the corn and tomatoes. Continue to simmer on medium low, until beans area heated through.
- Drain pasta and place in a large bowl.
- Pour the tomato/bean/corn mixture on top of the pasta and toss to combine.
- Gently mix in the cilantro, green onion (if using) and cheese cubes.
- Serve immediately with optional Tajin and lime.
Notes
- To kick the spice up a bit, add ½ teaspoon chipotle powder to the spices.
- To lower the spice level, substitute the Ro-Tel Mild Diced Tomatoes with Green Chilies for the Original flavor.
- If you want to turn this in to a creamy dish, use Velveeta cheese instead of cubed cheddar.
- To reduce the carbs omit the corn and use diced zucchini or peppers. (Add when you saute the onion.)
- *To reduce the sodium use no-salt canned or frozen corn and omit or decrease the salt in the recipe.
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving | ||
|---|---|---|
Calories 470 | ||
% Daily Value | ||
Total Fat 13 g | 20% | |
Saturated Fat 5 g | 25% | |
Cholesterol 22 mg | 7% | |
Sodium 679 mg | 28% | |
Total Carbohydrates 71 g | 24% | |
Dietary Fiber 9 g | 36% | |
Protein 19 g | 38% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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