In this recipe

Tex Mex Beans Notta Pasta

Tex Mex Beans Notta Pasta Recipe
This Tex-Mex is gluten-free and vegetarian.  A great meal for everyone!

Serves 4 as main course, or 8 as a side dish.


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
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:*



FAT: 12g 


SODIUM: 1910mg 

CARBS: 159g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Tex Mex Beans Notta Pasta

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