Quick and Easy Mexican Pasta

This is a fantastic combo of a twist of Mexican and Italian style foods.  It’s vegetarian and if you forgo the dairy toppings it’s vegan too.  The variety of vibarant colors make this dish pop, and not just for your eyes, but your taste buds will also love the dance of flavors.

The sweet corn in this dish really stands out, especially if you use fresh sweet corn instead of frozen.  However, I have been victim to a busy schedule and lacked the time to buy the fresh corn, husk it and then cook it.  I have used frozen corn when fresh sweet corn is not in season and the frozen kind is delicious in this recipe!

All the spices give this dish a fantastic bite.  You can enjoy this dish any time of year.  If you use a sweet kind of salsa it creates the perfect balance of sweet and spicey.  I have used both a traditional kind of salsa, which was super yummy, but a mango salsa truly makes this dish fantastic!

Quick and Easy Mexican Pasta

Ingredients

• 12 oz pasta, I used tri-color rotini (you can substitute any thicker type pasta) You can use whole wheat, corn, quinoa or traditional flour pasta, or gluten free pasta.
• 15.5 oz can black beans, rinsed and drained
• 2 ears of corn, pre-cooked or 12 oz frozen corn, cooked
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1/2 cup salsa (any kind, I love mango salsa with this recipe)
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp chili pepper
• 1/4 tsp salt
• 1 tbsp oil (olive, avocado, or red palm oil)

Toppings

• Sliced avocado or guacamole
• Vegan sliced cheese
• Directions

Cook pasta according to directions (I used the same pot for the pasta that I used to boil the corn ahead of time).  While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat.  Saute the peppers for about 5 minutes.  While the pasta is cooking.  Add in the corn, black beans, salsa, and seasonings, stir to combine.  Cook for an additional 5 minutes.  Once, pasta is finished top pasta with sauce and toss.  You can also add your toppings.  Makes six servings. Enjoy!

Nutrition Facts

Serving Size Approx. 2.25 cups

6 Servings per Recipe

Amount Per Serving
Calories 295.5
Total Fat 1g
	Trans Fat 0g
Total Carbohydrate 58g
	Dietary Fiber 4.75g
Protein 8g

Dairy Free!  Vegan!  Gluten free, if you use gluten free pasta.

*Serving size will vary depending on the pasta used.  

**Nutrition facts will vary depending on the size of the corn, bell peppers and pasta used and do not include extra toppings.

***I always suggest using organic ingredients whenever possible.