Tex Mex Pasta

What's for dinner tonight? Ugh. The dreaded question. Here is one recipe that used to be a regular go-to  in our house. My ROCpoppa brought it up last week and mentioned that we had not eaten it in a while.

It is a vegetarian recipe because, well, we are vegetarians. However, you could use ground beef or ground turkey if you are so inclined. If you are a cheese fan, go ahead and add some cheddar or pepper jack. Either would be delicious.

Do you have kids (or other picky eaters) who don't like to mix foods together? No problem there, either. You could have a scoop of pasta, a pile of black beans, a cairn of corn kernels, and maybe some mild salsa or cherry tomatoes on the side. Easy peasy. If the picky eaters prefer a different type of pasta, that works too. Wagon wheel shapes are equally appropriate for a Tex Mex Pasta, in my opinion.

Tex Mex Pasta is a yummy chili-like sauce smothering some curly rotini noodles. You could top it with cilantro, a squeeze of fresh lime, sour cream, diced avocado, shredded cheese, or any combination of these. It is also equally delicious all by itself.

This is a good recipe to use up leftover veggies in the crisper; you could use a red pepper, green pepper, or half of each. While sautéing the peppers, feel free to add sliced mushrooms, diced carrots or celery, chopped onion, diced potatoes or sweet potatoes, or anything else you have on hand. In all honesty, I have even resorted to frozen pepper-and-onion stir fry mix, or frozen potatoes O'Brien (with the diced onions and peppers mixed in). We do what it takes, right?

As far as the beans are concerned, I prefer black beans in this recipe, but last night I ended up throwing in half a can of chick peas that was leftover from another recipe. Pinto beans, kidney beans, or cannellini would all be outstanding substitutions, too.

Tex Mex Pasta

Serves 4-6 (depending on how hungry you are)

1 box whole grain rotini
1 bell pepper, diced
4 oz. diced green chilies (or 1 fresh jalapeno pepper, diced, veins and seeds removed)
2 c. meatless crumbles (such as Lightlife Smart Ground or Morningstar Farms Grillers Recipe Crumbles)
16 oz. black beans, rinsed and drained
1 c. fresh or frozen corn kernels
2 -16 oz. jars of your favorite salsa
fresh cilantro, chopped (optional)
lime wedges for serving (optional)

1. Bring a large pot of water to boil for the pasta. Cook according to package directions, and drain.

2. Meanwhile, in a second large pot spritzed with olive oil or cooking spray, saute diced bell peppers over medium heat about 5 minutes. Add diced green chilies and meatless crumbles; stir to combine and heat through, about 3 minutes.

3. Add black beans, corn, and salsa. Stir to combine and bring to a simmer. Lower heat and let simmer about 5 minutes.
TIP: If young chefs want to help in the kitchen, they can combine the beans, corn, and salsa in a bowl and stir them together for you. It's not really necessary, but sometimes you just have to find something they can do to help.

4. Combine drained pasta with the sauce. Toss well and serve with fresh cilantro and lime wedges for squeezing, if desired.


If you have a lot leftover, Tex Mex Pasta is wonderful reheated for lunch or "Leftover Night." It also freezes well; just scoop into freezer-safe containers or zip-top bags and slide them right into the freezer. Enjoy! And as always, thanks for reading.

Like Chipotle Take-Out? You'll Love This Fake-Out Recipe!

Want to see one of my favorite sights during the weekend? Here it is:

That plain, neutral bag is deceiving. It looks rather dull but inside is a fiesta of flavors that makes me do a happy dance. I could eat their burrito bowls daily and never tire of them. The tangy cilantro-lime rice, the peppers and onions roasted to slightly-charred perfection, black beans, crunchy shredded lettuce, all highlighted by a bright pico de gallo (their "mild salsa") with fresh tomatoes and cilantro. YUM!

My sister and I love their burrito bowls so much we have attempted to recreate them many times before for parties. It's always a hit! But something has been slightly off. Until now.

Thanks to Pinterest (ah, Pinterest), I have pinpointed the missing element: the cilantro-lime rice! We were close, but not spot-on. I recently came across a recipe on the Fearless Homemaker blog and tried it last night. I'm happy to report: the mission is now complete!

Did I take pictures? Of course not. Worst blogger ever. But, do you trust me? You should. Take a chance and make your own Burrito Bowls (a.k.a. Naked Burritos). Yes, it's easier to stop by Chipotle or Qdoba or Baja Fresh to pick up food made by someone else. Yes, I love the lack of clean up that comes along with take-out. But sometimes I just don't want to get out of my PJs or leave the house. I'd rather just make it myself. Plus the little voice in your head knows you get the benefit of knowing exactly what goes into your food.

Burrito Bowls (a.k.a. Naked Burritos)

Phase One: Roast Some Veggies
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
1 red onion, cut into strips
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Extra virgin olive oil OR Olive Oil Cooking Spray (or Wegman's Basting Oil)
1/2 c. frozen corn

Preheat oven to 425 F. Spritz a large baking pan with cooking spray. Add peppers, onions, spices, and a little more oil; toss well. Roast for 20 minutes, stirring halfway through (if you remember). Add corn, stir, and roast for 10 more minutes. Finally, set broiler to high and broil 3-4 minutes to lightly char your veggies.

Phase Two: While Veggies are Roasting, Get the Rice Cooking
1 c. basmati rice
2 c. water
1 tsp. salt or Herbamare
2 tsp. vegetable oil, divided
lime, juiced & zested
2 Tbsp. fresh cilantro, finely chopped

In a small pot, combine rice, water, salt, and 1 teaspoon oil; bring to boil and continue to boil 5 minutes. Stir once, cover, and lower heat to simmer for 15 minutes. Remove from heat and leave it covered for 5 more minutes. Add remaining oil, lime juice and zest, and cilantro to the rice; fluff with a fork.

Phase Three: While Rice is Simmering, Grab the Beans
15 oz. can black beans, rinsed and drained
1/2 c. your favorite salsa

Combine beans and salsa in a small pot. Heat over medium until heated through, about 5 minutes. Cover and turn the heat to low until ready to use.

Phase Four: Time to Eat!
Grab your favorite bowl and scoop in some rice. Add some black beans and top with some veggies. But you don't have to stop there...

Optional Toppings
What do you like on your burritos? How about shredded lettuce, chopped tomatoes, shredded cheese (extra sharp cheddar or pepper jack are good options), guacamole, pico de gallo, salsa, sour cream, jalapeños, or anything else you'd like.

For a Party
Double the quantities in each phase of the recipe. Once each phase is complete, layer in a lasagna pan, cover with foil and keep in the fridge (overnight is okay). When you're ready, bake, covered, for 35 minutes at 350 F. Serve with small bowls of toppings.

Phase One Variation: Sweet Potatoes!!!
2 sweet potatoes, peeled and diced
1 red onion, cut into strips
1 red bell pepper, cut into strips

1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Extra virgin olive oil OR Olive Oil Cooking Spray (or Wegman's Basting Oil)
1/2 c. frozen corn

Preheat oven to 425 F. Spritz a large baking pan with cooking spray. Add sweet potatoes, onions, spices, and a little more oil; toss well. Roast for 30 minutes, stirring halfway through. Make sure the sweet potatoes are tender (if not, roast 5 minutes longer before proceeding). Add corn, stir, and roast for 10 more minutes. Finally, set broiler to high and broil 3-4 minutes to lightly char your veggies.



As I mentioned, I forgot to take pictures. My ROCpoppa and I happily devoured the majority of it. Even my two-year-old ate a decent amount (we just had to separate the elements rather than pile them up). The next day, ROCpoppa took a burrito bowl to work for lunch and this is all that was left of the whole food fiesta:

I hope your family enjoys this dinner as much as we did. Be sure to Post a Comment to share your favorite toppings or your favorite veggie combinations. As always, thanks for reading.