It’s been a while since I posted some “real food”…I figured you guys probably couldn’t live very well off of solely cupcakes, cookies, and brownies.
This here is one of my favorite dishes I have ever put together. It’s one of those vegetarian meals that you don’t even realize there is no meat in there. Pasta is always a great meal choice for vegetarians because it is filling and you can throw in all kinds of veggies to get your vitamins and nutrients in.
This dish is one of my favorites because it is a great break from the traditional pasta dishes. Sure vodka sauce is delicious, red sauce is easy, Alfredo is rich and decadent, but this one just spices it up and brings a new meal and new tastes to the table. All the veggies mixes with the black beans and spices fill you up while giving you that Southwestern vibe with the flavors.
Southwestern Vegetarian Pasta
1 package (1 lb.) pasta, I used farfalle and it was perfect!
1/2 green bell pepper, diced
1 teaspoon ground cumin
2 Tablespoons chili powder
2 cloves of garlic, crushed
1 onion, diced
29 oz. petite diced tomatoes
15 oz. black beans
about 1 cup corn
- Heat 1-2 Tablespoons of oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Add in tomatoes, black beans, and corn. Reduce heat to low and simmer 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for about 11 minutes (or according to package directions for al dente); drain.
- Combine pasta and sauce. Enjoy!!