Dinner
Taco Spaghetti
A one-pot, gluten-free taco-night twist: chickpea spaghetti simmered with black beans, onion, diced tomatoes and taco seasoning, topped with fresh tomato, olives and cilantro.
Taco night and pasta night, in one pot. Onion and black beans are cooked with taco seasoning, then chickpea spaghetti, diced tomatoes and water go right into the pot to cook together. Finish with fresh tomato, black olives and cilantro.
Ingredients
Yield: 4
- 1 tbsp oil
- 1 cup onion, diced
- 1 can of black beans, drained and rinsed
- 1.4 oz package of taco seasoning make sure it's gf
- 10 oz diced tomatoes with jalapeño and cilantro or similar
- 8 oz of Explore Cuisine Chickpea Spaghetti
- ½ tomato diced
- ½ c black olives quartered
- Cilantro for garnish
Instructions
Courtesy of Cindy Gordon of Vegetarian Mamma
- This dish starts by frying up some onions in a large soup-type pot. Heat up that oil and throw in the oils! Can you smell them yet?
- Then you are going to add the black beans and taco seasoning. Be sure to check the label to make sure the taco seasoning is gluten-free.
- Gluten has a sneaky way of finding itself into taco seasoning. So if you need to be gluten-free, please check the label.
- Next up, we are adding in the remaining ingredients and three cups of water. You can leave your pasta full length or break it in half.
- It is up to you! Then we cover and wait! Not much longer!
- Once your pasta is done, give the pasta a toss. Hopefully, you remembered to stir in those last two minutes so it didn't stick. BUT if it did stick…no worries. It happens to the best of us! Promise!