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Southwestern Pasta

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Recipe By Wendy Polisi

8 servings 

Ingredients

  • 8 ounces (227grs) Supergrains quinoa fusilli cooked according to package directions

  • 8 ounces turkey bacon diced (or tempeh bacon)

  • 1 onion chopped

  • 1 jalapeno seeded and diced

  • 1 teaspoon minced garlic

  • 1 teaspoon ancho chili powder see note

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon sea salt

  • 3/4 cup chicken broth or vegetable broth

  • 15 ounces black beans drained and rinsed

  • 2 cups corn kernels thawed

  • 2 cups cherry tomatoes diced

  • 3 ounces cheddar cheese shredded (or Daiya Shreds)

  • Cilantro for garnish

Instructions

1. Cook pasta according to package directions. (Remember to stir in the first 2 minutes, add oil and salt.)

2. Meanwhile, in a large skillet, cook bacon on medium-high heat until crispy. Remove from pan with a slotted spoon.

3. Add onion and jalapeño to the pan, and cook for 7 to 8 minutes, until the onion begins to brown.

4. Add garlic, ancho chili powder, smoked paprika, garlic powder, cayenne and salt. Cook for 1 minute.

5. Add broth, black beans, corn and tomatoes. Bring to a simmer and cook for three minutes, until heated through.

6. Stir in drained pasta and cheddar cheese. Remove from heat.

7. Garnish with cilantro and serve warm.

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