Quick and easy, and flavorful too… that’s how I’d describe this dish. It’s almost a quirky mix of ingredients, in my opinion, mostly because it’s a pasta dish with salsa and such. But it’s a fun way to mix it up a bit. And as I said, it’s tremendously quick and simple, yet there’s room for variation or doing it a bit more from scratch. Tonight, I was looking for fast and that’s what we got! Makes about 8 servings…
- 1-lb Pasta of choice – I used medium shells this evening
- 16-oz jar of Salsa – I used mild
- 4-oz can Green Chilies, drained – I used the pre-diced variety
- Green Onions, chopped
- 2 15-oz cans Black Beans, rinsed thoroughly and drained – I used organic*
- 2 cups Cheese, shredded – I used a Monterey Jack and Cheddar blend
- Optional: Lime Wedges – I opted
- Optional: Fresh Cilantro, chopped – I opted out tonight
1. Bring a pot of water to a boil for the pasta and cook as directed.
2. In a medium saucepan, combine salsa, green chilies and black beans. Warm over medium heat until simmering. Keep warm as pasta cooks. (I’m guessing this step could even be omitted and the ingredients mixed in with the pasta once it’s finished cooking.)
3. Drain pasta. Add salsa-bean mixture, followed by green onions, and stir together. Add cheese and stir. Serve with a sprinkling of lime juice on top, if desired. Enjoy!
*I had two different brands of black beans, and I noticed quite a difference in the sodium content between the two… one can had 440 mg, while the other had 140 mg. Either way, thoroughly rinsing canned goods helps rinse away some of the excess.