Mexican Pasta and Black Beans (Vegetarian)
"This is a tasty Mexican-style tomato-based pasta dish, if you don't want a creamy taste then omit the cream cheese. All ingredient amounts may be adjusted to suit taste. Cooking time does not include cooking pasta. For extra heat add in chili flakes to taste see recipe#76616 or use packaged"
photo by Redsie
- Ready In:
- 40mins
- Ingredients:
- 15
- 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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Reviews
-
Very tasty recipe. I made a couple of minor changes, I added an 8 ounce can of tomato sauce and instead of cream cheese stirred in about a half cup of sour cream. Topped with cheddar and served with cornbread and salad for a very yummy weeknight meal. -
Really good and quite healthy! I used home-mixed "taco seasoning" and sour cream in place of cream cheese (less salty). I also added 1/2 can of chickpeas along with the black beans because eating vegetarian we need to get proper levels of protein. It reminded me of a similar recipe we have done "Mexitalian casserole", so I may modify this to make a combination by adding a can of mild green chilies and maybe try ricotta in place of the sour cream to make it a bit less fatty. On the whole, very low fat! Always a plus! -
Excellent - nutritious and delicious
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Thought it was good but it was a little too glunky. Would make it again but next time add less cheese. -
So yummy! I love being pregnant! Ahhh... Heehee! Thank you so much for this yummy recipe! It is just great and pretty darn easy. I didn't have any taco seasoning or bell peppers (I bet they would ROCK!), so I just through some chilli powder and cayenne and stuff in there for extra seasonings. That cream cheese was great, though! Yay! Thanks again! ~Meg
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Tweaks
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Really good and quite healthy! I used home-mixed "taco seasoning" and sour cream in place of cream cheese (less salty). I also added 1/2 can of chickpeas along with the black beans because eating vegetarian we need to get proper levels of protein. It reminded me of a similar recipe we have done "Mexitalian casserole", so I may modify this to make a combination by adding a can of mild green chilies and maybe try ricotta in place of the sour cream to make it a bit less fatty. On the whole, very low fat! Always a plus!
