TEX-MEX SKILLET PASTA<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tGena Hamshaw
The Full Helping<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients (Red Pasta)<\/span><\/p>- 8\u00a0<\/span>ounces<\/span>\u00a0dry pasta of choice (shells, fusilli, penne, and elbows are all great!)<\/span><\/li>
- 1<\/span>\u00a0tbsp<\/span>\u00a0olive oil (substitute a few tablespoons vegetable broth)<\/span><\/li>
- 1<\/span>\u00a0white or yellow onion, chopped<\/span><\/li>
- 2\u00a0<\/span>cloves garlic, minced<\/span><\/li>
- 14.5<\/span>\u00a0ounces<\/span>\u00a0canned, diced tomatoes<\/span><\/li>
- 8\u00a0<\/span>ounces<\/span>\u00a0tomato sauce\u00a0<\/span><\/li>
- 1 1\/2\u00a0<\/span>cups<\/span>\u00a0cooked black beans (1 can, drained and rinsed)<\/span><\/li>
- 1<\/span>\u00a0cup<\/span>\u00a0corn (frozen and defrosted or canned)<\/span><\/li>
- 1<\/span>\u00a0tsp<\/span>\u00a0ground cumin<\/span><\/li>
- 1\/2<\/span>\u00a0tsp<\/span>\u00a0ground coriander<\/span><\/li>
- 1\/2<\/span>\u00a0tsp<\/span>\u00a0smoked paprika<\/span><\/li>
- pinch<\/span>\u00a0crushed red pepper flakes (optional)<\/span><\/li>
- 1<\/span>\u00a0cup<\/span>\u00a0(heaping) vegan cheddar cheese shreds or a generous drizzle of cashew queso<\/a>\u00a0<\/span><\/li><\/ul>
Directions<\/span><\/p>Bring a pot of salted water to a boil. When the water is boiling, add the pasta and cook according to package instructions. Drain.<\/div>\u00a0<\/div>Heat the oil over medium low in a large, deep skillet or wide pot. Add the onion and garlic. Cook for 4-5 minutes, stirring often, until the onion is soft and clear. Add the diced tomatoes. Cook for another 2 minutes, or until some of the liquid from the tomatoes has evaporated.<\/div>\u00a0<\/div>Add the cooked pasta, tomato sauce, black beans, corn, cumin, coriander, smoked paprika, and crushed red pepper if using. Heat everything through. Taste and add salt if needed (my tomatoes and sauce were salty, so I didn’t have to).<\/div>\u00a0<\/div>If using vegan shredded cheese, sprinkle it on top of the skillet. Cover, reduce heat to low, and let the skillet simmer for 3 minutes, or until the cheese has melted. (If you’re using queso, just skip the wait time; when the ingredients have heated through, drizzle the whole dish with queso as desired).<\/div>\u00a0<\/div>Serve!<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2020\/04\/Tex-Mex-Skillet-Pasta-3-683x1024.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Gena Hamshaw
The Full Helping<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIngredients (Red Pasta)<\/span><\/p>- 8\u00a0<\/span>ounces<\/span>\u00a0dry pasta of choice (shells, fusilli, penne, and elbows are all great!)<\/span><\/li>
- 1<\/span>\u00a0tbsp<\/span>\u00a0olive oil (substitute a few tablespoons vegetable broth)<\/span><\/li>
- 1<\/span>\u00a0white or yellow onion, chopped<\/span><\/li>
- 2\u00a0<\/span>cloves garlic, minced<\/span><\/li>
- 14.5<\/span>\u00a0ounces<\/span>\u00a0canned, diced tomatoes<\/span><\/li>
- 8\u00a0<\/span>ounces<\/span>\u00a0tomato sauce\u00a0<\/span><\/li>
- 1 1\/2\u00a0<\/span>cups<\/span>\u00a0cooked black beans (1 can, drained and rinsed)<\/span><\/li>
- 1<\/span>\u00a0cup<\/span>\u00a0corn (frozen and defrosted or canned)<\/span><\/li>
- 1<\/span>\u00a0tsp<\/span>\u00a0ground cumin<\/span><\/li>
- 1\/2<\/span>\u00a0tsp<\/span>\u00a0ground coriander<\/span><\/li>
- 1\/2<\/span>\u00a0tsp<\/span>\u00a0smoked paprika<\/span><\/li>
- pinch<\/span>\u00a0crushed red pepper flakes (optional)<\/span><\/li>
- 1<\/span>\u00a0cup<\/span>\u00a0(heaping) vegan cheddar cheese shreds or a generous drizzle of cashew queso<\/a>\u00a0<\/span><\/li><\/ul>
Directions<\/span><\/p>Bring a pot of salted water to a boil. When the water is boiling, add the pasta and cook according to package instructions. Drain.<\/div>\u00a0<\/div>Heat the oil over medium low in a large, deep skillet or wide pot. Add the onion and garlic. Cook for 4-5 minutes, stirring often, until the onion is soft and clear. Add the diced tomatoes. Cook for another 2 minutes, or until some of the liquid from the tomatoes has evaporated.<\/div>\u00a0<\/div>Add the cooked pasta, tomato sauce, black beans, corn, cumin, coriander, smoked paprika, and crushed red pepper if using. Heat everything through. Taste and add salt if needed (my tomatoes and sauce were salty, so I didn’t have to).<\/div>\u00a0<\/div>If using vegan shredded cheese, sprinkle it on top of the skillet. Cover, reduce heat to low, and let the skillet simmer for 3 minutes, or until the cheese has melted. (If you’re using queso, just skip the wait time; when the ingredients have heated through, drizzle the whole dish with queso as desired).<\/div>\u00a0<\/div>Serve!<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Ingredients (Red Pasta)<\/span><\/p> Directions<\/span><\/p>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t