Southwest Pasta

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 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.