I know it sounds a little weird but, once you give it a try you’ll be in love with this dish too! Can easily be made protein rich and gluten-free as well! Double win! There are tons of additions that would amazing to make to this dish! For what we have available on the van though till our electrician appointment there were some corners that were cut. Like adding yellow onion, garlic to the sauce and only using half a can of tomato paste and black beans in the sauce would have been great. Using some fresh herbs and some more citrus would also have been amazing! No refrigeration is putting some limitations on supplies though.
Still loving the progress being made on the RV everyday, improving bit by bit. During quarantine building the RV was an amazing opportunity to have and to now be able to completely live in her is lovely. That being said anyone who knows a master electrician please email or comment and I will answer immediately.
Now let’s get to the food! An easy way to add protein and make the dish gluten-free is to use lentil pasta instead of wheat pasta. This was also great for a new flavor in the dish than I’ve had before.
American Take on Mexican
- 1 Box Red Lentil Penne Pasta
- 1 Can Black Beans
- 1 Can Corn
- 1 Can Tomato Paste
- 1 Whole Bell Pepper
- 1/4 White Onion
- 2 Clove Garlic
- Few Sprigs Cilantro
- 2 Tbsp Lime Juice
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 1 Tsp Oregano
- 1/2 Tsp Paprika
- Salt and Pepper to Taste
- In one pot start the water for your pasta, add in some olive oil and salt and pepper to the water.
- Then, rinse and start dicing all of the veggies and mincing the garlic finely. In a second pot start an oil of your choice only like a couple tbsps worth with the seasonings, onion and garlic.
- When the onions are clear toss in the drained and rinsed black beans and corn, as well as the other veggies and tomato paste.
- The water should be boiling now so add in your red lentil pasta and turn of the heat and cover. Leave that to sit for about 15 minutes that should be about the same time it takes for the rest of the meal to be finished.
- TIP: when the pasta finishes cooking transfer about a 1/2 C of the water to the second pot so that the starch water help the sauce adhere to your pasta better.
- Drain the rest of the pasta add to the pot and stir then add in the lime juice and cilantro.
- Leave a few leaves of the cilantro for a nice touch when plating and enjoy!
I have fallen in love with this dish for it’s protein content and gentle flavor. Having a sensitive stomach now has put a strain on how spicy food can be and this could work out wonderfully for you and yours that may not love spicy food or if you do, add some green chilies to the mix and possibly an enchilada sauce instead of making your own sauce.
I would love to try this with a creamier twist, comment if you would love to hear how that would turn out!
With all that is going on this year, I want to ask each person to tell their loved ones how much they care. To not let doubt and fear get in the way of supporting others and using your voice, your resources and your hands and mind to begin genuine change for better.
It doesn’t matter where you are or who you are. You can become something bigger than yourself whenever you choose to. When you begin to grow as an individual you also grow for all those around you, you can begin the journey right now. Not tomorrow, don’t wait, begin where you are and aspire for more than you could ever imagine.
This looks so nutritious and delicious!