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Audrey Sckoropad

This recipe is rich in Mexican flavours but uses pasta instead of tortillas. This fiesta of flavours comes together in not time at all. That makes it a perfect supper for school nights or after long day working from home.

It can easily be adapted for vegetarians. Simply replace the ground meat with a plant-based meat.

Prep time: 20 minutes
Servings: 2

Ingredients

  • 1.25 L (5 cups) chickpea fusilli pasta (GoGo Quinoa)
  • 750 mL (3 cups) salsa
  • 6 cloves garlic, minced
  • A drizzle of coconut oil
  • 250 mL (1 cup) ground meat or meat substitute
  • 125 mL (½ cup) Belsoy cooking cream
  • 30 mL (2 tbsp.) taco seasoning
  • 1 can (398 mL/14 oz.) black beans, drained
  • 250 mL (1 cup) corn kernels
  • Salt and pepper, to taste

Optional

  • 125 mL (½ cup) fresh cilantro, as garnish
  • Avocado, cubed, as garnish
  1. In a large skillet set over medium heat, add a drizzle of oil and cook garlic until fragrant.
  2. Add ground meat. Stir occasionally to ensure meat cooks evenly.
  3. Add remaining ingredients except avocado and cilantro. Cook for 5 minutes, stirring occasionally.
  4. Serve in bowls and garnish with cilantro and avocado.

Enjoy your meal!