Hey friends and family, we missed you guys, and hope
everyone is doing great! I know we’ve been away for a moment, but it is
certainly for a great reason. We are feverishly working on some outstanding
material to come to you all very shortly!!
Like that tease? Trust us, it will be crazy good and we can’t wait to
release it. So, with all the hard work that has been going on, a quick vacation
is needed. We didn’t even need to leave
the house for it either. Nothing like a quick, easy meal to put together that
is sure to transport you to your vacation destination, San Antonio, TX!! Home
of the Tex-Mex cuisine!! So, we give to you, Blake’s In The Kitchen’s Southwest
Pasta meal!! So, grab your margarita and let’s begin!
Southwestern Pasta Bowl
Package Ancient Harvest Vegetable pasta
1 can (15oz) kidney beans, rinsed and drained
1 bag (16oz) corn
1 can (15oz) black beans, rinsed and drained
1TBSP grapeseed oil
1 cup diced tomatoes
½ onion chopped
½ onion chopped
½ cup diced red bell peppers
½ cup diced yellow bell peppers
2-3 Tbsp BITK Taco
seasonings, or favorite Taco seasoning
½ teaspoon garlic
Optional
fresh diced cilantro
Jalapeños
Avocado
Salsa
Cashew sour cream
Boil pasta according to the package,
salt very lightly. Drain and rinse.
In a saucepan over medium heat while
pasta is cooking, add oil all vegetables (except beans and tomatoes) Sautee
till just tender, about 2-3 minutes.
Add beans, tomatoes and season seasoning
blend. Sautee for 5 minutes.
Fold vegetables into pasta.
Serve hot and add any
additional toppings you like: cilantro cashew sour cream, avocados, jalapenos.
