Tex-Mex Pasta Skillet

Craving comfort food with a kick? This Tex-Mex Pasta Skillet is your answer! It’s a mouthwatering fusion of pasta night and taco Tuesday, loaded with beans, corn, and zesty spices. Easy to make and customizable, it’s perfect for busy weeknights or feeding a crowd. The best part? It’s easily made vegan by swapping in cashew queso. Get ready for a fiesta in your mouth!

Cooking Tip

Using vegan cheese or cashew queso sauce makes this meal vegan! Make the whole recipe and freeze half for later. If using canned beans and corn, drain and rinse them to remove excess sodium.

Yield6 servings

Serving size1 serving

Perfect forKid-friendly, One-pot, Quick & easy

Dietary preferencesDairy Free, Vegan, Vegetarian

Ingredients

Vegan if omitting cheese or using cashew queso

8 oz. dry pasta of choice
1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
14.5 oz. can diced tomatoes
8 oz. tomato sauce
15 oz. can black beans
1 cup corn, fresh, frozen or canned
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
pinch of crushed red pepper
1 cup cheddar cheese shreds or generous drizzle of cashew queso (optional)

Directions

Boil pasta according to package instructions. Drain.
Heat oil over medium heat in a large skillet. Add onions and garlic, cook 4-5 minutes until onion is soft. Add diced tomatoes, Cook for another 2 minutes.
Add cooked pasta, tomato sauce, black beans, corn, cumin, coriander, paprika, and red pepper flakes. Season with salt and pepper.
If using cheese, sprinkle on top. Cover, reduce heat to low until cheese has melted and ingredients are warmed through.

Nutrition facts (per serving)

410Calories

6 Total Fat (g)

0.9Saturated Fat (g)

490Sodium (mg)

78Carbs (g)

15 Dietary Fiber (g)

17Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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