Southwestern Vegetarian Pasta Recipes

BLACK BEAN PASTA

Black Bean Pasta image

This Black Bean Pasta is a one pot Southwestern inspired vegan lunch or dinner! Rotini pasta is tossed with black beans, veggies, and taco seasoning in a flavorful and creamy sauce.

Provided by Jennifer Debth

Time 50m

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 yellow onion (diced)
1 red pepper (diced)
1 green pepper (diced)
1 yellow pepper (diced)
1 orange pepper (diced)
4 cloves garlic (minced)
2 (1 oz) packets taco seasoning (divided)
1 (16 oz) box rotini (uncooked)
1 (32 oz) carton vegetable broth
2 cups unsweetened almond milk
2 (14.5 oz) cans black beans (drained and rinsed)
1 (15 oz) can corn (drained)
1 (10 oz) can rotel (drained)
2 tablespoons lime juice (plus more to taste)
Salt (to taste (I used 1 1/2 teaspoons))
Cheese, sour cream, salsa, tortilla chips, shredded lettuce, etc. ( for serving, if desired)

Steps:

Heat a large stockpot over medium heat.
Once hot, add in oil, onion, bell peppers, garlic, and 1 packet of taco seasoning.
Cook, stirring often, until the veggies are crisp-tender, about 10 minutes.
Stir in pasta, broth, and milk.
Bring mixture to a simmer, and simmer for 7-10 minutes, or until pasta is cooked to your liking. Stir OFTEN to prevent sticking.
Turn off the heat then stir in the remaining packet of taco seasoning, black beans, corn, rotel, lime juice, and salt.
Taste and re-season, if necessary, then serve with optional toppings and enjoy!

Nutrition Facts : ServingSize 1 person, Calories 482 kcal, Carbohydrate 90 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, Sodium 1118 mg, Fiber 15 g, Sugar 9 g

SOUTHWEST VEGETARIAN BAKE

Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

SOUTHWESTERN VEGETARIAN PASTA

Southwestern Vegetarian Pasta image

Make and share this Southwestern Vegetarian Pasta recipe from Food.com.

Provided by Cucina Casalingo

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded monterey jack cheese

Steps:

Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta and sauce.
Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 450.2, Fat 7.9, SaturatedFat 2.5, Cholesterol 8.4, Sodium 502.6, Carbohydrate 81, Fiber 8.8, Sugar 6, Protein 17

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