Spicy Taco Mac
with Pico de Gallo & Lime Crema
Add some Mexican flair to your favorite childhood dish with all of the best taco toppings. Refreshing pico de gallo with juicy grape tomatoes and silky lime crema elevate this smokey spin on mac n' cheese.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 6 oz cavatappi pasta
- 2 garlic cloves, peeled and minced
- 1 tbsp tomato powder
- 2 tsp ground cumin
- 6 oz chile con queso
- 6 oz organic black beans
- 1 lime, half juiced and half cut into wedges
- 2 tbsp cilantro crema
- 1 Roma tomato, chopped
- 1 tsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve Ā¼ cup pasta water, drain, and rinse with cool water to stop cooking process. Set aside.
Heat 1 tsp vegetable oil in same pot over medium heat. Add garlic and cook until softened and beginning to brown, 1 to 3 minutes. Stir in tomato powder and just 2 tsp cumin. Cook until fragrant, about 1 minute. Reduce heat to medium-low and whisk in reserved pasta water and chile con queso until melted and smooth, 2 to 4 minutes. Stir in cooked pasta and toss to coat.
Make small tear at top of black bean bag and microwave for 60 seconds. Transfer to medium bowl and stir in lime juice and a pinch of salt and pepper. (TIP: You can also combine precooked black beans and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide pasta between bowls and drizzle with crema. Top with beans and tomatoes. Serve with lime wedges. Tuck in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
Black Bean Crunchadillas with Miso Butter & Spicy Radish Salad
Southwest Cheesy Mac with JalapeƱos & Pepita Parmesan
Sesame Orange Tofu with Roasted Green Beans & Sticky Rice
