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.
Recipe by Empty Nest Eats at https://emptynesteats.com/vegetarian-southwest-pasta/