One Pan Mexican Pasta Skillet

One Pan Mexican Pasta Skillet
Yields 6 servings
  • 1 16-ounce box whole-wheat pasta (any shape)
  • 2 Tbsp. Pompeian Smooth Extra Virgin Olive Oil
  • 1 bell pepper, chopped
  • 1 jalapeno, seeds removed, finely chopped
  • 1 ear of corn, shucked (about 3/4 cup)
  • 2 cloves of garlic, minced
  • 1 15-oz. can black beans, drained and rinsed
  • 1 14.5-oz. can diced tomatoes

For the sauce:

  • 1 cup unsweetened dairy-free yogurt
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground turmeric
  • Salt and pepper, to taste
  1. In a large skillet, cook pasta according to package directions. Drain; set aside.
  2. In the same skillet over medium heat, add Pompeian Smooth Extra Virgin Olive Oil. When hot, add bell pepper and jalapeno; cook for 5-7 minutes, until tender.
  3. Add corn and garlic; cook for 1-2 minutes, until corn is slightly charred, making sure not to burn the garlic.
  4. Add black beans and diced tomatoes, with liquid. Cook for 1 minute, stirring. Return the cooked pasta to the skillet; stir until ingredients are evenly combined.
  5. To the skillet, add all sauce ingredients. Stir to coat evenly.
  6. Season with salt and pepper as desired, and enjoy.

Author: Emilie Eats

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