One-Pot, Cheesy Fajita Pasta with Red Beans, Peppers, Onions and Mushrooms


One-Pot, Cheesy Fajita Pasta with Red Beans, Peppers, Onions and Mushrooms

One-Pot, Cheesy Fajita Pasta

Florida Coastal Cooking

Serves about 8 1-cup servings

Vegan, Gluten Free

 

Ingredients


1 onion, chopped

1 green pepper, chopped

1 cup mushrooms, sliced

2 cloves garlic, minced 

1 pkg fajita seasoning mix, Simply Organic

2 cups cooked dark red kidney beans

24 oz strained tomatoes, Bionaturae

2 cups water

3 cups dry gluten free pasta, Tinkyada

1 cup vegan shredded cheese, Dayia (or any shredded cheese you prefer)


Directions


1. Preheat a large pot over medium high heat and spray with non-stick spray. Add the onion, pepper and mushroom; cook about five minutes or until softened; add garlic, cook an additional minute.  Stir in 1/2 pkg fajita mix and kidney beans; stir well until combined; taste and add additional seasoning as needed, up to 1 packet. 


2. Add strained tomato, water and pasta.  Bring to a boil, reduce heat and simmer about 7 minutes, taste sauce again and adjust seasoning as necessary.



3. Add cheese and cover with lid ajar; cook an additional 7 minutes or until pasta is al dente.  

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