Wednesday, August 21, 2013

Black Bean Salsa Shells (V)

Okay, so this was Mondays's dinner and it was amazing! I got home from class about 5:45, started it at 6:00, and we were sitting down, bowls in hand, to watch Parks and Rec by 6:25. It was fast, cheap, and tasted amazing. The best part - you probably have all of these ingredients in your pantry just waiting to be used. So try it out! It's vegan and delicious, but if you're not a vegan you can always throw on some sour cream and cheese. I ate it without, but my husband swears it would be too spicy without the dairy to tone it down.

Makes Two Generous Servings
2 tablespoons olive oil
1 tsp ground cumin
1 can black beans, drained and rinsed
1 can diced tomatoes with green chiles (or without, if you prefer it a little less spicy), undrained
8 oz pasta shells (or whatever you have sitting around in your cabinet!)
1/2 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and Pepper to taste
1 1/2 tablespoons lime juice

1. In a large frying pan/skillet heat olive oil and cumin over medium heat. 
2. Add drained and rinsed black beans, tomatoes/chiles with juice, and all the spices then stir to combine.
3. Bring to a rapid boil over medium heat then reduce heat to simmer and cook for 5 minutes.
4. While that's cooking, prepare your pasta according to box directions.
5. After salsa has simmered for 5 minutes, remove from heat and stir in lime juice.
5. Drain your pasta and combine with salsa.

That's it! Sooo good. I really might just go make that for my lunch again today.

1 comment :

  1. wow this looks amazing!! I will have to make this for sure!


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