Vegetarian Mexican Pasta Bake Recipes

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MEXICAN PASTA CASSEROLE (VEGAN & FAMILY FRIENDLY)



Mexican Pasta Casserole (Vegan & Family Friendly) image

This Vegan Mexican Pasta Casserole is the perfect family friendly dinner recipe that is perfectly balanced and packed with flavour! It comes together in only a few simple steps.

Provided by Abbey Sharp

Categories     Main Course     Dinner

Time 50m

Number Of Ingredients 23

1 can no salt added black beans (drained and rinsed)
½ chipotle in adobo (chopped)
1 tbsp maple syrup
½ tsp cumin
½ tbsp chili powder
¼ cup vegetable stock
Salt and pepper (to taste)
2 large jars (680 ml eacPassata tomato sauce
1 chipotle in adobo with sauce (minced)
3 tbsp maple syrup
½ tsp chili pepper (or more to taste)
½ tsp cumin (or more to taste)
Salt and pepper (to taste)
1 lb whole wheat rigatoni pasta
1 can no salt added black beans (drained and rinsed)
2 cups baby spinach (chopped)
2 cobs corn (kernels removed)
½ cup vegan or regular sour cream
1 ½ cups vegan or regular cheddar cheese (grated)
Jalapenos (for serving)
Avocado (for serving)
Green onions (for serving)
Diced tomatoes (for serving)

Steps:

  • Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
  • In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
  • Cook the pasta al dente and set aside.
  • Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
  • Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
  • Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.

Nutrition Facts : Calories 475 kcal, Carbohydrate 85 g, Protein 14 g, Fat 11 g, SaturatedFat 4 g, Sodium 483 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving

MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)



Mexican Pasta and Black Beans (Vegetarian) image

This is a tasty Mexican-style tomato-based pasta dish, if you don't want a creamy taste then omit the cream cheese. All ingredient amounts may be adjusted to suit taste. Cooking time does not include cooking pasta. For extra heat add in chili flakes to taste see recipe#76616 or use packaged

Provided by Kittencalrecipezazz

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb small shell pasta
3 tablespoons oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped (or use green bell pepper)
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 cup canned corn niblet
1 (14 ounce) can diced tomatoes
3/4 cup salsa (mild or medium)
1/2 cup black olives, sliced
2 tablespoons taco seasoning mix (can use more)
1 (15 ounce) can black beans
1/4 cup softened cream cheese (can use more to taste)
salt and black pepper (to taste)
1 1/2 cups grated cheddar cheese (optional)

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
  • In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
  • Add in garlic and saute for 2 minutes.
  • Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
  • Add in cream cheese, stir until heat through and combined.
  • Add in black beans and cooked pasta, stir until combined and heated through.
  • Season with salt and black pepper to taste.
  • Top with grated cheddar cheese if desired.

Nutrition Facts : Calories 374.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 10.6, Sodium 382.4, Carbohydrate 55.1, Fiber 8.8, Sugar 7, Protein 12.5

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