One-Pan Mexican Pasta

mexican pasta 1_small
We are embracing Meatless Mondays in our house largely because Jeff recently tested high for cholesterol and we know Kate’s cholesterol is high for a kiddo too. While not all meat is high in cholesterol, the kinds we like the best are, so we’re really exploring some meatless dishes.

And, let me just tell you, not all of them are good. Remind me to tell you about the black bean quinoa I made last week. Ew.

But this meal was very good — the whole family liked it. And it’s super quick and easy-peasy, which makes mama very happy. The whole thing can be prepared while the pasta is cooking, then you stir it in and BAM…dinner is done. And this is hearty enough to be the full meal; I threw a salad together for Jeff and I but the kids just ate a giant bowl of this.

To add extra protein, we use the Barilla pasta in the yellow box. It has extra protein but doesn’t taste funny.

One-Pan Mexican Pasta

One-Pan Mexican Pasta


2 cups uncooked elbow pasta (I use the Barilla in the yellow box because it has added protein)

1 (15-ounce) can tomato sauce

16 ounces salsa

1 Roma tomato, diced

1 cup corn kernels

1 cup canned black beans, rinsed (We use low sodium)

1/2 cup shredded cheddar cheese

1 avocado, halved, seeded, peeled and diced

2 tablespoons chopped fresh cilantro leaves


Cook pasta according to package directions for al dente.

While pasta is cooking, combine tomato sauce and salsa in a large frypan over medium low heat. Add tomato, corn and black beans and gently toss to combine. When pasta is finished drain and add to pan; stir to combine.

Stir in cheese until melted through, about 1-2 minutes. Serve immediately, topped with avocado and cilantro.

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

Speak Your Mind