1 Pot Southwest Pasta

1 Pot Southwest Pasta: Quick (less than half an hour!), easy, delicious!  

Shout out to The Wholesome Dish for this recipe! As soon as we saw it, we knew we had to try it. Since the first time we tried it, we’ve made it at least 4 more times- can’t get enough! 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.


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