I was in the mood for a Mexican meal, so I picked up certain ingredients at the market that I might be able to use. I was trying to figure out something to make besides tacos – possibly a meal to make for Superbowl Sunday. So I decided to try something that you don’t normally associate with Mexican food, and that was pasta.
I call this dish Mexican Fiesta Pasta, and it was pretty tasty and satisfying if I don’t say so myself!
This recipe makes enough for about 4 – 6 portions. In larger quantities it would be a great dish to bring to a Superbowl party because it could be served at room temperature. (just double the amounts for a larger group)
I used 1/2 can of black beans, some cilantro, 1/2 red onions, a chunk of a small red cabbage, 1/2 red pepper, 2 radishes, an avocado & 1/2 bag of bow tie pasta.
I chopped those veggies into bite size pieces and strips. I added 1 cup of chopped butternut squash and sauteed them all in a skillet with a few TB.of olive oil until golden brown. (if you don’t have squash, you could use fresh or canned corn instead)
Meanwhile I cooked a half of container of bow tie pasta in boiling water until al dente and set it aside to drain. Then I put it into a bowl and drizzled it with a touch of olive oil.
I made a lime crema with 1/2 cup of sour cream & the juice of one lime. I added 1/2 teas. of cumin, and 1/2 teas. of chile powder, some chopped cilantro & some lime zest. Then I added 1/2 cup of Muir Glen salsa and mixed it altogether in a bowl.
I stirred the lime crema mixture into the warm pasta and sauteed vegetables, and added the black beans in a large bowl. (I like to reserve a few extra veggies & beans for the top) I chopped up the ripe avocado into chunks and placed them on top too. Then I seasoned the dish with salt & fresh ground pepper and a dash of smoked paprika. I added an extra squeeze of lime & a garnish of cilantro.
The combination of ingredients was really delicious, and a hit with my husband!
This dish can be served warm or room temperature.