Mexicali Pasta
Take your taste buds on a vibrant culinary adventure with Mexicali Pasta, a hearty one-skillet dish brimming with bold Southwest flavors. This quick and easy recipe pairs tender penne pasta with a medley of black beans, fire-roasted tomatoes, and sweet corn, all seasoned with smoky paprika, fragrant cumin, and a kick of chili powder. Finished with zesty lime juice, fresh cilantro, and a melty blanket of Mexican blend cheese, this fusion pasta is a celebration of comfort and spice. Perfect for busy weeknight dinners, it’s topped with creamy avocado slices for an irresistible touch of freshness. Packed with wholesome ingredients and ready in under 40 minutes, Mexicali Pasta is a delicious way to bring the flavors of the Southwest to your table!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp salt
- 15 oz can, rinsed and drained black beans
- 14.5 oz can fire-roasted diced tomatoes
- 1 cup frozen corn
- 1 small, minced (optional) jalapeño
- 2 tbsp lime juice
- 0.25 cup, chopped fresh cilantro
- 1 cup shredded Mexican blend cheese
- 1 sliced, for topping avocado
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the 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 sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and salt. Cook for 1 minute, stirring frequently, until fragrant.
Add the black beans, fire-roasted diced tomatoes (with their juices), frozen corn, and minced jalapeño (if using). Stir to combine and simmer for 8-10 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the lime juice and chopped cilantro.
Add the cooked, drained pasta to the skillet and toss to coat evenly in the sauce.
Sprinkle the shredded Mexican blend cheese over the pasta and cover the skillet. Let it sit for 2-3 minutes, or until the cheese melts.
Serve warm, topped with fresh avocado slices and additional cilantro if desired.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 13.4 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 673 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 394 mg | 8% | |
*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.
