Taco Pasta: Difference between revisions
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Created page with "* 1 13.5 oz box rotini * 2 cups frozen corn * 1-2 poblano peppers, diced * 1 jalapeno, minced * 1/2 red onion, sliced * 15 oz can tomatoes w/ chilies * 1 pouch taco seasoning..." |
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| Line 4: | Line 4: | ||
* 1 jalapeno, minced | * 1 jalapeno, minced | ||
* 1/2 red onion, sliced | * 1/2 red onion, sliced | ||
* 15 oz can tomatoes w/ chilies | * 1 15 oz can tomatoes w/ chilies | ||
* 1 pouch taco seasoning or one recipe [Taco Seasoning] | * 1 pouch taco seasoning or one recipe [Taco Seasoning] | ||
* 1 tsp salt | * 1 tsp salt | ||
* 2 tsp olive oil | * 2 tsp olive oil | ||
* 4 cups chicken stock | * 4 cups chicken stock | ||
* 1 15 | * 1 15 oz can black beans, drained and rinsed | ||
# Add all but beans to a pot. Stir, cover and bring to boil. | # Add all but beans to a pot. Stir, cover and bring to boil. | ||
Latest revision as of 17:18, 8 January 2017
- 1 13.5 oz box rotini
- 2 cups frozen corn
- 1-2 poblano peppers, diced
- 1 jalapeno, minced
- 1/2 red onion, sliced
- 1 15 oz can tomatoes w/ chilies
- 1 pouch taco seasoning or one recipe [Taco Seasoning]
- 1 tsp salt
- 2 tsp olive oil
- 4 cups chicken stock
- 1 15 oz can black beans, drained and rinsed
- Add all but beans to a pot. Stir, cover and bring to boil.
- Reduce heat to low and cook covered for 12-15 minutes. There should be 1/2 inch liquid remaining in the bottom.
- Remove from heat. Stir in beans and allow to sit for 5 minutes until all liquid is absorbed.
- Consider topping with spicy cheese, avocado, cilantro.