In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Tex Mex Beans Notta Pasta
This Tex-Mex is gluten-free and vegetarian. A great meal for everyone!
Yield
Serves 4 as main course, or 8 as a side dish.
Time
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
Ingredients
- 1/2-16 oz box (8 oz) Notta Pasta Linguine
- 2 tablespoons oil
- 1 large onion, chopped
- 4 large cloves garlic, finely minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1-16 oz jar salsa
- 1-15 oz can black beans, rinsed and drained
- 1-15 oz can red kidney beans, rinsed and drained
- 1-11 oz can whole kernel corn, drained
- Optional: chopped cilantro and Monterey Jack cheese, grated
DIRECTIONS
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- Put a large pot of salted water on to boil.
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic. Sauté until onion is soft.
- Add red bell pepper and green bell pepper. Sauté until tender crisp.
- Add cumin, chili powder, salt and pepper. Sauté 1 minute, being careful spices don’t burn.
- Add salsa, black beans, kidney beans and corn. Mix well and sauté until heated through.
- Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly. Add to skillet and mix until well combined.
- Pour into your favorite pasta platter and garnish with cilantro or Monterey Jack cheese.
Tex Mex Beans Notta Pasta
Nutrition Facts:*
CALORIES: 880
FAT: 12g
CHOLESTEROL: 0mg
SODIUM: 1910mg
CARBS: 159g
PROTEIN: 37g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
