Cooked - One Pan Mexican Pasta Skillet

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One Pan Mexican Pasta Skillet

6.0

1 16-ounce box whole-wheat pasta (any shape)

2 tablespoons Pompeian Smooth Extra Virgin Olive Oil

1 bell pepper, chopped

1 jalapeno, seeds removed, finely chopped

1 ear of corn, shucked (about ¾ cup)

2 cloves of garlic, minced

1 15-ounce can black beans, drained and rinsed

1 14.5-ounce can diced tomatoes

1 cup unsweetened dairy-free yogurt (I prefer soy, but almond or cashew will work)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground turmeric

Salt and pepper, to taste

In a large skillet, cook pasta according to package directions. Drain; set aside.
In the same skillet over medium heat, add Pompeian Smooth Extra Virgin Olive Oil. When hot, add bell pepper and jalapeno; cook for 5-7 minutes, until tender. Add corn and garlic; cook for 1-2 minutes, until corn is slightly charred, making sure not to burn the garlic. Add black beans and diced tomatoes, with liquid. Cook for 1 minute, stirring. Return the cooked pasta to the skillet; stir until ingredients are evenly combined.
To the skillet, add all sauce ingredients. Stir to coat evenly. Season with salt and pepper as desired.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 38 weeks ago

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