Mexi Cali Penne
Get ready to savor the vibrant fusion of Mexican and Californian flavors with this irresistible Mexi Cali Penne recipe! This creamy, spicy pasta dish brings together tender penne coated in a luscious, chili-spiced tomato and heavy cream sauce, complemented by the hearty addition of black beans, sweet corn, and fresh bell peppers. Finished with gooey melted cheddar, zesty lime wedges, buttery avocado, and a sprinkle of fresh cilantro, every bite is a fiesta of bold, comforting tastes. With just 15 minutes of prep time, Mexi Cali Penne is perfect for a quick and satisfying weeknight dinner while still delivering a gourmet twist. Whether you're craving comfort food or something vibrant and fresh, this easy one-skillet meal is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 1 cup black beans, drained and rinsed
- 1 cup canned corn, drained
- 14.5 oz diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded
- 2 tbsp fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, sliced into wedges
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, and sauté for 5 minutes until they are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the black beans, canned corn, and diced tomatoes with green chilies to the skillet. Stir to combine.
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture. Stir well and cook for 3-4 minutes to allow the flavors to meld.
Reduce the heat to low and pour in the heavy cream. Stir and let the mixture simmer for 3 minutes until slightly thickened.
Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce.
Stir in the shredded cheddar cheese until melted and combined.
Remove from heat and garnish with fresh chopped cilantro and diced avocado.
Serve immediately with lime wedges on the side for a zesty kick. Enjoy your Mexi Cali Penne!
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.9 g | 228% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 407.3 g | 148% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 35.2 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1096 mg | 84% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4134 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
