Tex-Mex Pasta

Thank to Kelly at The Spunky Coconut for hosting another fun recipe roundup, this time for Independence Day!  This meal is perfect warm or cold, and will travel easily for all your outdoor adventures this summer.

Mexican food is a favorite in our household, by and large. Imagine my disappointment to learn that corn was no longer an option.....no more corn tortillas....and flour tortillas have gluten! And of course Teff tortillas are OK..but have corn in them too. I know Mexican food does not have to have tortillas, but I will certainly miss them until I can add in them back in again, and until then, I have my trusty brown rice tortillas!   Here is a yummy dinner that comes together quickly and appealed to the kiddos too! It is still very Mexican, even without the tortillas! The inspiration recipe (which I have greatly Tessafied) came from my lovely sister! 

12oz Brown Rice Noodles (I used Trader Joe's)

2 tablespoons canola oil  

3 garlic cloves, minced
1 pound ground meat
2 tablespoons  chili powder (to taste)
2 teaspoons cumin
salt and pepper (optional)
1 1/2 cups chopped tomato
1 chopped red bell pepper
1/2 cup chopped green onions
1 can pinto beans, rinsed and drained
1/2 cup grated Daiya cheese, sharp cheddar, or sheep milks feta to taste
Optional add in's: salsa, sour cream, avocado, and pickled jalapenos


Vinaigrette:
2 tablespoons fresh lime juice
1/2 teaspoon salt and sugar
2 teaspoons chipotle puree (to taste)**
2 tablespoons oil
1 tablespoon vinegar (your choice of cider, plain, or rice)
1/4 cup chopped fresh cilantro 


**I keep this on hand in the fridge by pureeing a can of chipotle peppers in adobo sauce.  You could also just chop a chipotle pepper up too.  It seems to last months as a puree in my fridge.

Make the vinaigrette:   Whisk all ingredients together and set aside.

Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper; saute 1 minute. Add in the meat and spices; cook until browned, stirring to crumble. Add in the tomatoes, green onions, and beans just to heat through.  Toss in the pasta, and cheese. Toss in vinaigrette to taste. Serve warm or cold, your choice! Serve with optional add in's as desired.