Fajitas and Pasta, two of my favorite foods. What could possibly be better? Combining the two, of course! Sometimes, you just want to throw a bunch of ingredients into a pot and enjoy some comfort food. This One Pot Fajita Pasta inspired by Sweet Peas and Saffron is the perfect recipe for such an occasion.
After a busy work week and a wonderful weekend with family, this makes an amazing Monday night dinner. (It can also be made ahead of time to better suit your schedule!) Am I the only one who wishes weekends were three days long instead of two?
One Pot Fajita Pasta
Ingredients
Prep Beforehand:
2 Bell Peppers, sliced
¼ cup Red Onion, sliced
15 oz or 19 oz can of Diced Tomatoes
15 oz or 19 oz can of Black Beans, drained and rinsed (These can also be replaced with cubed chicken)
7 oz can (or more) Corn Kernels
2 tsps Chili Powder
1 tsp each Cumin, Paprika, Salt
Add Fresh When Cooking
1 cup Broth (You can also add 4+ cups to make it more like a soup, which is equally delicious)
2 cups Small Pasta shapes Ex: Rotini, Fusili- adjust cooking times as needed according to pasta
Just Before Serving
1 Tbsp Lime Juice
1 cup Shredded Mozzarella Cheese
Instructions
In a medium pot, combine all ingredients including the pasta and broth. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted. Alternatively, this can be done on a per serving basis.
Serve with lime wedges and cilantro, if desired.
To Assemble Ahead:
Combined all of the “prep beforehand” ingredients in a large meal prep container or sturdy freezer bag. Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the lid of the pot during the last 5 minutes of cook time to allow the liquids to reduce.
Enjoy!
Related:
Delicious Slow Cooker Fajita Soup