- Level
- very easy
- Prep Time
- 20 mins
- Servings
- 2
Description
By Audrey Sckoropad
This recipe is rich in Mexican flavours but uses pasta instead of tortillas. This fiesta of flavours comes together in not time at all. That makes it a perfect supper for school nights or after long day working from home.
It can easily be adapted for vegetarians. Simply replace the ground meat with a plant-based meat.
Ingredients
- 5 cups
- chickpea fusilli pasta (GoGo Quinoa)
- 3 cups
- salsa
- 6
- cloves garlic, minced
- A drizzle of coconut oil
- 1 cup
- ground meat or meat substitute
- ½ cup
- Belsoy cooking cream
- 2 tbsp
- taco seasoning
- 398 mL/14 oz
- black beans, drained
- 1 cup
- corn kernels
- Salt and pepper, to taste
- Optional
- ½ cup
- fresh cilantro, as garnish
- Avocado, cubed, as garnish
Directions
- Step 1
- In a large skillet set over medium heat, add a drizzle of oil and cook garlic until fragrant.
- Step 2
- Add ground meat. Stir occasionally to ensure meat cooks evenly.
- Step 3
- Add remaining ingredients except avocado and cilantro. Cook for 5 minutes, stirring occasionally.
- Step 4
- Serve in bowls and garnish with cilantro and avocado.
Enjoy your meal!
