Ingredients

The following ingredients have 9 Servings
  • 16 ounces pasta ((I prefer small shapes like mini shells, farfalle, or ditalini))
  • 2 tablespoons olive oil ((or unsalted butter))
  • 4 cups very finely chopped or shredded veggies ((such as sweet potato, butternut squash, carrot, onion, and/or bell peppers) )
  • 2 garlic cloves ((peeled and minced))
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon salt
  • 1/2 cup water or reduced-sodium vegetable or chicken broth
  • 14.5- ounce can tomato sauce
  • 2 14.5- ounce cans beans ((such as kidney beans, pinto beans, or black beans, rinsed and drained))
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup frozen corn ((optional))
  • Cilantro, shredded lettuce, sour cream, and/or any other desired taco toppings ((optional))

Instruction

  • Prepare the veggies.
  • Set a large pot of water over high heat and bring to a boil. Prepare pasta according to package directions.
  • Meanwhile, set a medium skillet over medium heat and add the oil. When warmed, add the veggies, garlic, cumin, chili powder, paprika, and salt. Stir, cover, and cook for 8-10 minutes or until the veggies are soft.
  • Add the water (or broth) and tomato sauce and stir to combine.
  • Drain the beans in a colander and rinse with water.
  • Stir the beans into the veggie mixture and warm through for about 5 minutes.
  • Drain the pasta.
  • Add the pasta to the skillet with the veggies (or to a big bowl if the skillet isn't big enough). Stir in the cheese. Serve warm topped with desired toppings.