About:
Hello again, everyone! It has been a while since my last post, so I feel the need to explain why. My husband and I moved from our apartment to our first house, so I’ve been crazy busy here lately! Anyways, this dish is relatively easy to make. There’s really not much to it, which is perfect for busy days!
Ingredients:
2 cups rotini pasta
1 cup dry black beans
1 1/4 cup water
1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 packet taco seasoning (any brand)
4 cloves garlic, finely chopped
1 small or medium yellow onion, chopped
3-4 small green cayenne peppers, seeded and chopped
1 tablespoon oregano
1 tablespoon cumin
1/2 tablespoon Italian seasoning
1/4 tablespoon Cajun seasoning
1/2 tablespoon paprika
Salt and pepper to taste (a lot of pepper)
Non-stick cooking spray
Preparation:
- Cook the dry black beans according to the directions on the bag. The amount of water should be specified.
- After the beans have been cooking for about an hour, cook the pasta according to the instructions on the box. Again, the amount of water should be specified.
- While the beans and pasta are cooking, chop the garlic and onion. Chop and seed the peppers as well.
- Once the pasta and beans are tender, spray a large skillet with non-stick cooking spray. Add the garlic, onion, and peppers. Saute them for about 5 minutes or until the onion is clear and the garlic is fragrant.
- Remove the pasta and beans from heat. Using a slotted spoon, drain and add the pasta to the skillet one spoonful at a time. Use the slotted spoon to drain and add the black beans to the skillet as well.
- Add the water, tomato sauce, diced tomatoes, taco seasoning, oregano, Italian seasoning, cumin, paprika, Cajun seasoning, and salt and pepper to the skillet. Stir well.
- Bring the contents in the skillet to a boil and then reduce heat to a simmer. Let it simmer for 10 to 15 minutes.
- Top with your favorite toppings (I recommend sour cream and cheese), and enjoy!
Katie's Vegetarian Kitchen 