Mexican Pasta and Black Beans (Vegetarian)
Ready In: 40 mins
Serves: 6
Ingredients
- 1⁄2 lb small shell pasta
- 3 tablespoons oil
- 2 medium onions, chopped
- 1 red bell pepper, seeded and chopped (or use green bell pepper)
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 3⁄4 cup canned corn niblet
- 1 (14 ounce) can diced tomatoes
- 3⁄4 cup salsa (mild or medium)
- 1⁄2 cup black olives, sliced
- 2 tablespoons taco seasoning mix (can use more)
- 1 (15 ounce) can black beans
- 1⁄4 cup softened cream cheese (can use more to taste)
- salt and black pepper (to taste)
- 1 1⁄2 cups grated cheddar cheese (optional)
Directions
- Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
- In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
- Add in garlic and saute for 2 minutes.
- Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
- Add in cream cheese, stir until heat through and combined.
- Add in black beans and cooked pasta, stir until combined and heated through.
- Season with salt and black pepper to taste.
- Top with grated cheddar cheese if desired.
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