I labeled the recipe "Mexican" because that's the closest flavor profile, but it's actually halfway between Italian and Mexican. It's the best of both worlds--an easy pasta dish with extra flavor and spice.
|Black Bean and Corn Pasta garnished with cilantro.|
Black Bean and Corn Pasta
- 1 package whole wheat pasta (we used rotini)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced finely
- 2 - 15 ounce cans petite diced tomatoes
- 2 - 15 ounce cans black beans, drained and rinsed
- 8 ounces frozen corn
- 1.5 teaspoons chili powder (more for a spicier dish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- chopped cilantro for garnish (optional)
Top the prepared (and drained) pasta with the sauce and garnish with cilantro, if desired. Yields approximately 5 or 6 servings.
Even though the flavors in this recipe are pretty unsurprising, it's still a solid dish. We tend to make this recipe when we want a tasty meal that's easy to make, so we've made it several times. Rachel commented that this dish is particularly flexible in that it would be good as either a spicy or mild dish.Accessibility:
There's nothing out of the ordinary in this dish. (Thank you, Black Bean and Corn Pasta, for contributing to a particularly low grocery bill this week!)Ease of Preparation:
As I mentioned, this is one of our go-to easy dinners. The sauce is easy and fast to make, and pasta's simple to make as well.Non-vegan friendliness:
Simon pointed out that a non-vegan's only complaint with this dish might be that "it's lacking substance"--it includes neither meat nor meat substitute. Still, the beans, corn, and pasta are pretty filling and the flavors are good.