Texas Rotini Beans And Corn Skillet Recipes

WHITE BEAN ROTINI

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
• Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
• Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

SOUTHWESTERN CORN SKILLET

Steps:

• Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

TEXAS BEEF SKILLET

Steps:

• In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
• Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
• Bring to boil.
• Reduce heat.
• Simmer, covered for 20 minutes stirring occasionally.
• Top with cheese.
• Recover and heat for 3 minutes or until cheese melts.
• Sprinkle corn chips over the top before serving.

TEXAS ROTINI, BEANS AND CORN SKILLET

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
• Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
• Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.

RIGATONI WITH CORN

Steps:

• Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
• Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
• Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
• Add the pasta to the boiling water and cook according to the package instructions.
• Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
• Remove the bowl of corn.
• Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
• Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.

ROTINI AND BLACK BEAN SALAD

Steps:

• Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside.
• To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms.
• Put the pasta in a large mixing/serving bowl.
• Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine.
• Pour the dressing over the pasta mixture and toss gently again to coat.
• Cover and refrigerate for at least 1 hour but up to 24 hours.
• Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice.
• Sprinkle the avocado over the salad and serve.