Jodie's Vegan One Pot Taco Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1.5 cup Lentils, cooked 1.5 cup Brown Rice, medium grain 2 cup Tomato Sauce 2 cup Del Monte Diced Tomatoes, No Salt Added 2 cup kernels Yellow Sweet Corn, Frozen 12 tsp Lawry's Taco Seasoning 1 cup, chopped Onions, raw 1.5 tbsp Extra Virgin Olive Oil 16 oz Barilla Elbow Macaroni 2 cup (8 fl oz) Water, tap 3.5 cup Bush's Pinto Beans
Cook the rice and lentils separately in salted water (1/2 cup rice, 1/2 cup lentils, 2 cups water, 1 tsp salt). Saute chopped onion in olive oil, then add (a pound) of the rice/lentil mix to the onion pan, and add the taco seasoning (1 packet). Mix altogether, then add in the diced tomatoes, tomato sauce, and thawed frozen corn. Add in 2 cups water (1.5 cans), mix altogether, bring to a boil. Add 16 oz macaroni and 2 cans pinto beans, simmer about 15-25 minutes, until all water absorbed. That's it! Refrigerate what you're going to eat, freeze the rest.
Serving Size: Makes 7 1.5-cup servings, approx.
Serving Size: Makes 7 1.5-cup servings, approx.
Nutritional Info Amount Per Serving
- Calories: 537.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,108.2 mg
- Total Carbs: 110.2 g
- Dietary Fiber: 17.3 g
- Protein: 22.2 g
Member Reviews