Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp Cilantro, chopped; 1/2 lb Radishes, sliced; 1/2 lb Cucumbers, chopped; 1/2 head Romaine lettuce, chopped; 1 tsp Mustard, Dijon; 1 tsp Honey; 1 1/2 Tbsp Vinegar, red wine; 3 Tbsp Oil, cooking; 2 oz Cheese, cotija or queso fresco, crumbled; 1 can Black beans (14 oz / 397 g), rinsed and drained (~2 cups); 1/4 bunch Cilantro, chopped; 4 cloves Garlic, minced; 1 Onions, medium, diced; 2 cobs Corn, kernels of; 1 lb Sweet potatoes, 1/2" cubes; 1/2 pt Tomatoes, cherry, halved; 1 Avocado, cubed; 1/2 lb Pasta shells (or use farfalle, penne, etc); 1 1/2 Tbsp Oil, cooking; 1/4 cup Water; 1 cup Tomatoes, crushed; 2 oz Cheese, cotija or queso fresco; 1/2 Limes, juice of

Active: 35 min Total: 35 min

Original

Dependency

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Radish and Romaine Salad:

Cilantro - 1 Tbsp , chopped
Radishes - 1/2 lb , sliced
Cucumbers - 1/2 lb , chopped
Romaine lettuce - 1/2 head , chopped
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Vinegar, red wine - 1 1/2 Tbsp
Oil, cooking - 3 Tbsp
Cheese, cotija or queso fresco - 2 oz , crumbled

Taco Pasta:

Black beans (14 oz / 397 g) - 1 can , rinsed and drained (~2 cups)
Cilantro - 1/4 bunch , chopped
Garlic - 4 cloves , minced
Onions, medium - 1 , diced
Corn - 2 cobs , kernels of
Sweet potatoes - 1 lb , 1/2" cubes
Tomatoes, cherry - 1/2 pt , halved
Avocado - 1 , cubed
Pasta shells - 1/2 lb (or use farfalle, penne, etc)
Oil, cooking - 1 1/2 Tbsp
Water - 1/4 cup
Tomatoes, crushed - 1 cup
Cheese, cotija or queso fresco - 2 oz
Limes - 1/2 , juice of

Prep

Beans - Rinse and drain. Toss with salt, cumin, garlic powder, coriander, and paprika.
Cilantro (for pasta and vinaigrette) / Garlic / Onions / Corn - Prep as directed. (Can be done up to 3 days ahead)
Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
Tomatoes / Avocado - Prep as directed.
Radishes / Cucumbers / Romaine lettuce - Prep if not prepped from last night.

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Make

Boil pasta in a saucepan. Drain and set aside.
Heat a skillet over medium-high heat. Add in cooking oil and then garlic and onions. Once you can smell the garlic, add in sweet potatoes with water. Saute for 6 to 8 minutes until sweet potatoes are tender. Add in beans and crushed tomatoes and cook for another 3 to 5 minutes.
Set aside 1/2 of the sweet potato and bean filling for tomorrow's quesadillas. Mix pasta and corn with tonight's portion sweet potatoes and beans. Toss until everything is warmed through.
Divide pasta into bowls and top with tomatoes, avocado, cilantro, and cotija or queso fresco. Finish with a squeeze of lime juice.
Make vinaigrette if not made from last night. Whisk together cilantro, Dijon, red wine vinegar, and oil. Season to taste with salt and pepper. Toss vinaigrette with radishes, cucumbers, and lettuce. Top with cotija cheese and enjoy with pasta.

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