If you follow me on Instagram, you’ve probably seen this meal in my stories many times (once a week to be precise). And, the last time I shared it, I was asked by a few people to share the recipe. It doesn’t look enticing but trust me it’s SO GOOD and healthy. I love pasta - it’s one of my weaknesses and if I were having regular white ‘flour’ pasta once a week, I wouldn’t be on my way down to my weight goal LOL. So, this black bean pasta was discovered recently when I was craving a pasta dish that was also gluten free. It’s also paleo friendly. Win win, right? And, if you’re like me and love Mexican food, then this dish is the best of both worlds!
Let’s get to the recipe, shall we? This is just a recipe that I threw together one night and have changed it around a bit (depending on what I feel like having that day in terms of ingredients). So, to say the least, this recipe is very versatile. You can even turn this into a cold pasta salad, maybe even soup - YUM! I’ll have to try the soup version (I’m thinking Mexican tortilla kinda soup).
1 bag of 12 oz. Trader Joe’s Organic Black Bean Rotini
Avocado oil or clarified butter (aka Ghee)
3-4 cloves garlic, finely minced
1/2 cup of cilantro leaves, washed and chopped
1 medium onion, diced
1 red bell pepper, diced
1/2 cup of water (or broth of your choice if you like)
1 tablespoon of tomato paste
1 cup of fresh tomatoes, diced
2 tablespoons of Trader Joe’s Organic Tomatillo & Roasted Yellow Chili Salsa
A small pinch of Trader Joe’s Smoked Ghost Chilies (BEWARE: this is very spicey but I love the smokey and heat combo in this dish)
Pinch of black pepper
1 tablespoon taco seasoning (fajita seasoning works as well)
Salt (as desired)
1/2 pound of cooked ground beef (or one 16 oz. cooked Trader Joe’s Wild Argentinian Red Shrimp)
For topping, you can add avocados, sour cream, cheese, chopped cilantro, etc.
Cook the black bean rotini pasta according to package instructions (I prefer al dente). Drain and set aside. (note: this rotini tends to get mushy fast if overcooked - I would do al dente with this pasta).
Heat the avocado oil in a large pot or skillet over medium high heat.
Add the onions and garlic. Toss to coat and cook until just starting to get tender. You want firm yet tender not mushy.
Decrease the heat to medium low and add water or broth of your choice. Bring to a slow bubble.
Add tomato paste to the mix, stir until dissolved
Add the fresh diced tomatoes, bell pepper and chopped cilantro. Toss to coat and cook for about 1-2 minutes. Add salt and black pepper as needed.
Add the tomatillo salsa, smoked chilies pepper, and taco seasoning and stir.
Then, add the cooked ground beef to the mix and stir.
Lastly, add the pasta and toss to combine. Taste test and season with salt and freshly ground black pepper as needed.
Serve on your favorite plate and top with chopped fresh cilantro, sliced avocados, cheese, sour cream or even your favorite chips (pictured is the Trader Joe’s organic dippers).
There you have it - quick, simple and oh so good. And, it’s seriously a guilt free pasta dish. All that pasta goodness without the added calories or starch. I’m hooked. I do make variations everytime I make it. Sometimes with beef, other times with shrimp and variety of veggies as I have available. And, everytime it’s been so good, if not better than before.
Just remember not to overcook the black bean rotini because it does tend to get much softer and soggier than regular white pasta.
Also, to reheat the pasta, I add the leftovers back into a large skillet with a little water or broth if you choose, cover it with a lid and reheat it slowly until hot, stirring it occasionally.
Prepare to fall in love, my friends!
I’d love to hear from you and be sure to tag me on your IG stories or posts if you happen to make it - I’d love to see!