Description
A vibrant and creamy Tex-Mex pasta dish featuring Rotel tomatoes, black beans, and melted cheese, perfect for any occasion.
Ingredients
Scale
- 8 ounces of pasta (rotini or penne)
- 1 can (10 ounces) of Rotel tomatoes
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1 can (15 ounces) of black beans, rinsed and drained
- 1 cup of corn (canned or frozen)
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the skillet: In a large skillet, heat the olive oil over medium heat until fragrant.
- Combine the ingredients: Add the Rotel tomatoes, black beans, corn, garlic powder, onion powder, salt, and pepper to the skillet. Cook for about 5 minutes until heated through.
- Mix in the pasta: Pour the cooked pasta into the skillet and stir gently to combine.
- Melt the cheese: Sprinkle shredded cheese over the mixture and stir until melted and creamy.
- Serve hot: Spoon the mixture into bowls and garnish with fresh cilantro if desired.
Notes
For quicker preparation, use canned corn and pre-shredded cheese. For deeper flavors, simmer longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg