Mexican Pasta

Cinco de Mayo - World Cuisine

A great vegetarian dish with a kick!

Brief

Prep 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Mexican Pasta

Ingredients

½ pound seashell pasta

2 tablespoons olive oil

2 onions

chopped

1 green bell pepper

chopped

½ cup sweet corn kernels

1 (15 ounce) can black beans

drained

1 (14.5 ounce) can peeled and diced tomatoes

¼ cup salsa

¼ cup sliced black olives

1 ½ tablespoons taco seasoning mix

salt and pepper to taste

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

While pasta is cooking heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned 10 minutes. Stir in corn and heat through. Stir in black beans tomatoes salsa olives taco seasoning and salt and pepper and cook until thoroughly heated 5 minutes.

Step 3

Toss sauce with cooked pasta and serve.

Nutritional Information

Mexican Pasta

Servings Per Recipe:4

Calories: 357.7

% Daily Value *

Protein: 10.3g 21%

Carbohydrates: 59.5g 19%

Dietary Fiber: 5.3g 21%

Sugars: 10.4g

Fat: 9.4g 15%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 1032.4IU 21%

Niacin Equivalents: 4.3mg 33%

Vitamin B6: 0.2mg 15%

Vitamin C: 35.9mg 60%

Folate: 133.5mcg 33%

Calcium: 71.9mg 7%

Iron: 4.6mg 26%

Magnesium: 44.1mg 16%

Potassium: 467.2mg 13%

Sodium: 588.9mg 24%

Thiamin: 0.1mg 7%

Calories From Fat: 84.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.