Vegetarian Taco Pasta
Vegetarian Taco Pasta is a easy and healthy meal that comes together in less than 30 minutes! Using whole wheat rotini makes it even healthier.
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 cup frozen corn
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 can black beans, drained and rinsed or 1¾ cup cooked black beans
- 2 cups water or broth for more flavoring
- 15 oz can tomato sauce
- 2 cups whole wheat rotini (or your favorite pasta shape)
- 1 cup cheddar cheese
- salt and pepper
- cilantro optional garnish
In a large pot on the stove, saute the onions and pepper in the olive oil until tender, about 5 minutes. Add in the garlic powder, cumin and chili powder and saute for an additional minute.
Add in the beans, tomato sauce, water, and uncooked pasta. Stir and bring to a boil over medium heat. Once the pot is boiling, cover and let simmer 9-12 minutes, or until pasta is soft. Make sure to remove the lid and stir the contents of the pot occasionally to prevent the bottom burning onto the pan.
Take off the lid and mix in the cheese until melted. Salt and pepper the dish to taste. Sprinkle cilantro onto individual servings if desired. Enjoy!
Calories: 277kcal | Carbohydrates: 36.1g | Protein: 13.2g | Fat: 10.4g | Saturated Fat: 4.4g | Cholesterol: 20mg | Sodium: 515mg | Potassium: 577mg | Fiber: 7.2g | Sugar: 7.3g | Calcium: 182mg | Iron: 4mg