High Protein Taco Pasta

Ingredients

• 8 ounces whole wheat pasta (penne or rotini)
• 1 tablespoon taco seasoning
• 1 can (15 ounces) black beans, rinsed and drained
• 1 pound ground turkey (or substitute with ground beef or a plant-based option)
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes (with juices) or fresh tomatoes
• 1 cup corn (frozen or canned, drained)
• 2 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese (or a dairy-free alternative)
• Chopped fresh cilantro
• Chopped green onions (optional)
• Avocado slices (optional)
• Sour cream or Greek yogurt (optional)

Instructions

1. In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened and fragrant, stirring occasionally to prevent burning.
2. Add the minced garlic and ground turkey to the pot. Cook, stirring frequently, until the turkey is browned and fully cooked, about 6-8 minutes.
3. Sprinkle the taco seasoning over the cooked turkey and stir well to coat everything evenly.
4. Add the diced tomatoes (with juices), corn, black beans, and chicken or vegetable broth to the pot. Stir to combine all the ingredients.
5. Bring the mixture to a boil. Once boiling, add the pasta into the pot. Stir well to ensure the pasta is submerged in the liquid.
6. Reduce the heat to low, cover the pot, and allow to simmer for about 12-15 minutes, or until the pasta is al dente.
7. Once cooked, remove the pot from heat and sprinkle the shredded cheddar cheese over the top. Cover the pot again for 2-3 minutes until the cheese is melted.
8. Serve hot, garnishing with chopped cilantro, green onions, and any additional toppings you desire.