With the weather finally warming up again, I’m starting to think about my summer bod more and more. For me, this involves contemplating dusting off my running shoes and hitting the streets – yet to happen – and collecting all of my willpower to resist the sugar and butter cravings that I’ve been letting myself succumb to over the holidays. To fight the cravings, I’ve been filling up my grocery cart with fruits and vegetables to make me feel guilty about eating anything else when there’s plenty of good produce slowly deteriorating every day in my fridge. I think it’s working? Though what would I give for a cronut right now…
Anyways, out of curiosity, Phil and I had purchased a bag of organic, gluten free black bean rotini from Trader Joe’s that has been sitting on our pantry shelf for a few weeks now. I didn’t know what to do with it for a while, but seeing the peppers, tomatoes, and red onions in our fridge inspired me to put together a fiesta-themed dish because black beans –> Mexican food –> fiesta! At least that’s how my train of thought went.
- black bean rotini
- sausage or chorizo, coined
- bell peppers, medium dice (the more colors the better!)
- grape tomatoes, halved
- jalapeños, small dice
- red onion, diced
- corn, cooked and off the cob
- peas, cooked
- olive oil
- any blend of cheese for topping
- Cook the rotini as per the instructions on the package and drain when al dente. In the meantime, get your knife work done for all of the vegetables.
- Heat up some oil in a pan and lightly sear the sausage or chorizo.
- In a large bowl, toss together the rotini, sausage or chorizo, bell peppers, grape tomatoes, jalapeños, red onions, corn, and peas with enough olive oil to lightly coat the rotini. Season to taste with salt while tossing.
- Top the black bean rotini fiesta mix with any blend of cheese to finish.
- Get your party on.