When I saw this recipe on Amanda Fink’s blog, The Wholesome Dish, I knew instantly that I would have to try it that night. I’m only now getting around to sharing it here, but this has become a go-to for me the past few months. Because this is a 1-pot dish, you literally just throw everything into 1 pot and let it cook. So quick, so easy, totally vegetarian, and takes less than a half hour to whip together. Here’s how:
What you’ll need:
1 13.5 oz. box of pasta (I use whole wheat pasta) 2 cups frozen corn kernels 1 medium green bell pepper cut into thin strips ½ medium red onion, sliced 1 15 oz. can Rotel canned tomatoes and chilies ¼ cup taco seasoning 1 tsp. salt (more or less depending on how salty you want the pasta/how salty the taco seasoning you use is!) 2 tsp. extra virgin olive oil 4 cups chicken or veggie broth 1 15 oz. can black beans, drained and rinsed ¼ cup Mexican cheese blend, (you can use this for garnish too!)
Instructions:
1. Add everything except for the beans and the cheese to a large pot. Stir everything together, cover the pot, and bring to a boil.
2. Reduce heat to medium-low and cook, covered, for 12-15 minutes. Be sure to stir occasionally! There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.
3. Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.
It’s insanely impressive how quickly this pasta comes together. It’s absolutely delicious, enjoy!
