I added three of my favorite spices – cumin, chili powder, and cayenne pepper. Though, in hindsight, I would have doubled the spices. But, at least this way, Greta may eat some of it when she is healthy again. Does anyone else’s kid seem to live off of air when he/she is sick?
This dish was the best of all my worlds – spicy, filling, bright & fresh flavors, daily vegetable dose, and all done up in a baked casserole dish.
With all the nice weather this weekend, I used my time to work on the house’s curb appeal. Don’t get me wrong, I love HGTV and all its shows, but it makes you paranoid if you are trying to sell a house. Buyers expect so much more primping, organizing, cleaning, and curb appeal due to this one channel. It is enough to make one crazy!
Anyway, I got out the green spray paint and went to town on a couple plant stands I have on my deck and front step. The results were pretty decent.
As Eric said, “They went from trash to maybe worthy of moving.” Spoken like the de-cluttering, less-is-more man that he is.
1. Saute ½ an onion in oil until soft. Add 2 cloves of minced garlic and saute 2 to 3 more minutes. Meanwhile, boil large pot of water to cook pasta of your choice. Follow pasta directions on package.
2. Add 1 can black beans, 1 can pinto beans, 1 can diced tomatoes, 1 can tomato sauce, 5 oz. frozen corn, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon cayenne pepper, and ⅓ cup lime juice. Bring to a boil, and reduce to low heat to simmer while pasta cooks. When pasta finishes cooking, add ½ cup pasta water to the sauce mixture. Simmer for 5 to 10 more minutes on low heat.
3. Drain pasta and place in oven-proof bowl, if baking like a casserole. If planning on pasta salad, place pasta in large bowl. Add sauce mixture, stir well. Top with cheese, if desired. Bake at 375 degrees for 10 – 15 minutes, or refrigerate for pasta salad. Add any other desired toppings.