One-Pot Healthy Taco Pasta
Ingredients
- 8 oz chickpea pasta (Banza brand) or pasta of choice
- Avocado or coconut oil spray for sautéing
- 1 medium yellow onion, diced (100g)
- 1.5 cups diced bell peppers (250g)
- 2 cloves garlic, minced or 1 tablespoon minced garlic
- 10 oz extra lean ground turkey (or meat of choice)
- 1 tablespoon taco seasoning
- 1.5 cups mild salsa (430g)
- 1/2 cup black beans, drained and rinsed (100g)
- 1 can sweet canned corn, drained and rinsed (250g)
- Chicken broth, if needed to add liquid
- Fresh cilantro, for garnish
- Fat-free mozzarella and cheddar cheese (about 20g total) or cheese of choice
Preparation
Start with a large 5-6 quart stock pot and add avocado oil spray to the bottom, diced onion, garlic, and a splash of chicken broth, then simmer for 4-6 minutes until soft.
Add turkey or meat of choice, brown it, and keep stirring until cooked through and golden brown on medium heat.
Add in diced peppers, taco seasoning, black beans, corn, and salsa.
While those flavors are combining, boil water for pasta, add pasta when ready, and cook for 4 minutes to avoid sogginess.
Add the cooked pasta to the pot with everything else; if needed, add a splash of chicken broth, about 1/3 to 1/2 cup.
Garnish with cilantro and add cheese.
Notes
This recipe makes 5 servings, with each serving at 308 calories (329 grams), 25g protein, 44g carbs, and 4g fat.
Search for 'Lifting Lex’s Taco Pasta' in MyFitnessPal to log it.
