In this recipe
-
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
Serves 4 as main course, or 8 as a side dish.
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
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
1. | Put a large pot of salted water on to boil. |
2. | In a large nonstick skillet, heat oil over medium heat. Add onion and garlic. Sauté until onion is soft. |
3. | Add red bell pepper and green bell pepper. Sauté until tender crisp. |
4. | Add cumin, chili powder, salt and pepper. Sauté 1 minute, being careful spices don’t burn. |
5. | Add salsa, black beans, kidney beans and corn. Mix well and sauté until heated through. |
6. | Meanwhile, boil pasta according to directions on box. Drain, rinsing quickly. Add to skillet and mix until well combined. |
7. | 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