Black Bean Taco Skillet | Dairy and Gluten Free |

I've become less and less of someone who makes resolutions every new year. Instead I use the new year to reset and strive to living and eating better. This year I think I am going to strive more to eat more vegan/plant based meals during the week. More then I already do. We will see how it goes but I'm hopeing for the best!

What You'll Need
1 Onion chopped
1 can Black Beans drained
2 cups Chicken Broth (while I haven't tried it I suppose you could use veggie broth as well for a vegan meal)
1 cup Tomato Sauce
1 cup Salsa
1 tbsp taco seasoning, I used my homemade recipe, add more if you want more spice
2 cups Uncooked Traditional or Gluten Free Pasta - any small type, I find shells to be the best -
Salt to Taste
How to Make It
In a very deep pan or pot, saute onion in a good amount of olive oil.
After about a minute or two add the Beef Crumbles and cook till warm
Mix in Black Beans, Mexican Seasoning, Chicken Broth, Tomato Sauce, and Salsa. Bring mixture to a boil.
Once the mixture is boiling add uncooked pasta, mix well, and cover.
Cook for 10 minutes stirring occasionally. After 10 minutes check the tenderness of pasta. If pasta is not tender cook for a couple more minutes.
Serve with whatever taco toppings you typically enjoy. Such as DF cheese, sour cream, lettuce, and chips.

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