Mexican Pasta

Mexican Pasta   

Mexican pasta is an extraordinary vegan dish with a kick! 

 

Prep: 5 mins 

Cook: 15 mins 

Total: 20 mins 

Servings: 4 

INGREDIENTS 

• ½ pound seashell pasta
• 2 tablespoon olive oil
• 2 onions, chopped
• 1 green bell pepper, chopped 
• ½ mug sweet corn kernels
• 1( 15 ounce) can black beans, drained
• 1(14.5 ounce) can peeled and diced tomatoes 
• ¼ cup salsa 
• ¼ cup sliced black olives
• 1 ½ tablespoons taco seasoning mix
• salt and pepper to taste 

DIRECTIONS 

 

Stage 1 

toast an enormous pot of gently interspersed water to the point of boiling. Add pasta and cook for 8 to 10 twinkles or until al drain. 

 

Stage 2 

While pasta is cooking, heat olive oil painting over medium intensity in an enormous skillet. Cook onions and ringer pepper in oil painting until gently carmelized, around 10 minutes. 

 

Stage 3 

Mix in sludge and intensity through. Mix in dark sap, tomatoes, salsa, olives, preparing mix, and swab and pepper and cook until fully warmed, about 5 minutes.

 

Stage 4 

Toss sauce with cooked pasta and serve. 

 

 

NUTRITION FACTS

 

Per Serving: 358 calories; protein10.3 g; beans59.5 g; fat9.4 g; sodium588.9 mg.

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