July 23, 2014

taco pasta


It is unusual that I walk into the kitchen with no idea what I am going to make for dinner.  I had just spent the past 4 days cooking planned, coordinated meals, and was feeling tired of cooking... I know I know for me that is a rarity.  I can always count on two things that sound good, Mexican and pasta.  So I created a dish that combined the two.  What started as something that I was "just throwing together" turned out to be one of my husband and I's favs!  I served it with sweet buttermilk cornbread:)

Servings 6
Total Time 25 minutes

  • 1 pound orzo (for gluten-free make sure to choose a gluten-free pasta)
  • 1/4 cup olive oil
  • 4 cups chopped fresh spinach
  • 1 cup cooked black beans
  • 1/2 pint cherry tomatoes, quartered
  • 4 ears of corn, kernels cut from cob
  • 2 avocados, cubed (TIPS AND TRICKS: how to cube an avocado)
  • 1/2 lime, juiced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2/3 cup chopped cilantro
  • 1/2 cup feta (or mexican crumbling) cheese, plus some for serving


Bring a large pot, or dutch oven, of water to boil and cook orzo according to package directions to al dente.  Drain and immediately return to pot.  Add in the spinach, beans, and olive oil, toss until the spinach is wilted over low heat.

Remove from heat and stir in the remaining ingredients.  

Serve topped with additional cheese and enjoy!!!

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