Thank you once again, Betty Crocker.
Her red book has some awesome meals in the Vegetarian section. I sure have come pretty far since this post in regards to my pickiness. This recipe involves both salsa and black beans, two things I would not have touched a few years ago. It also involves chili sauce, which I didn't even know existed until I decided to make cocktail meatballs for my baby's birthday party.
But everyone in the house loved this! (Yes, even the baby!) Win win win.
I modified the recipe ever-so-slightly, so here you go.
Easy! Fast! Feeds 4! (Can easily be doubled!)
8oz uncooked fettuccine
1 cup salsa
1/2 cup frozen corn
1/4 cup water
2 tablespoons chili sauce
1/2 teaspoon ground cumin
1 can (15 oz) black beans, drained, rinsed
1/4 cup chopped fresh cilantro (optional)
handful of shredded cheese (optional)
- Cook and drain fettuccine as directed on package. Toss with some olive oil.
- While fettucine is cooking (or you can do it after in the same saucepan and cover the fettucine in a bowl to keep it warm), mix remaining ingredients except cilantro and cheese. Cook over medium heat 4 to 6 minutes, stirring occasionally, until corn is tender.
- Divide fettuccine among 4 bowls. Top each with about 3/4 cup sauce mixture. Sprinkle with cilantro or cheese (or both?).
(Obviously the picture above has neither of the optional ingredients. It also looks like barf-covered noodles. But it doesn't taste like that, I promise!! Betty has a better picture over here.)
Go check out other meatless meals with Beth Anne's Best or Tales From Astoria. And for year-round meatless Friday ideas, my friend Kinsi has an awesome series called My Thursday Entrée.