You probably know by now, that I hate to waste and when it gets to the end of the month, I’m usually digging deep into the fridge and pantry to find things to build a dinner out of-without running back to the grocery store! I want to use up everything I can before buying anything new!This yummy gluten and dairy free casserole hit the spot and used up all the leftovers!
Southwest Pasta and Black Beans
Prep time: 45 mins. Servings: 8
8 oz. cooked brown rice fusilli pasta
4 cups cooked and rinsed black beans
1 cup sliced mushrooms
2 green onions
1 cup salsa
4 tbs reduced sodium taco seasoning
1/2 cup chopped cilantro
2 tbs. vegan cream cheese
Salt and pepper to taste
Heat oven to 350 and lightly grease a casserole dish.
Chop green onions and cilantro. Mix with cream
cheese, salsa, taco seasoning and blend well.
Stir in mushrooms and black beans. Gently fold in pasta until everything is well coated. Taste and add salt and pepper if necessary. Pour into casserole dish and bake for 30 minutes or until bubbling.
I served mine over fresh baby greens and it was divine! Such a fresh and fun way to use leftovers! Try it and feel free to add any other veggies you may have lying around! Corn, squash, and sweet potatoes would be yum! Enjoy!