Pasta and beans may sound like an odd combination at first, but it’s surprisingly delicious – as the people of Italy and Cincinnati have known for years!

This Mexican pasta is fast, inexpensive, and full of veggies – tomatoes, onions, red peppers, beans, corn. You could even add some yellow summer squash or zucchini.

Once upon a time, I smothered this pasta in cheddar cheese. Diced avocado is a tastier, healthier, and kinder option. And the creaminess of the healthy fat in the avocado makes it the perfect stand-in for cheese. (Seriously – when I went from vegetarian to vegan, avocados completely cured my cheese cravings.)

A few cost-savers to mention before we get to the recipe:

• I prefer using spiral pasta for its versatility, but any pasta will work. Use what you have on hand. Also, I enjoy using tri-color pasta because it makes a nice presentation, BUT I don’t think there’s a significant nutritional difference between using plain pasta or colored veggie pasta. So if there’s a price difference, buy the plain.
• Canned beans are inexpensive, plus I always grab a few more cans when they’re on sale. It’s even cheaper to make beans from dried, but not always realistic when you’re throwing together a fast weeknight meal.
• I buy canned tomatoes on sale as well. There are dozens of canned tomato varieties, but I stick to just 2-3 kinds – plain, Italian-flavored, and Rotel. I prefer adding my own seasonings and by doing so, ensure the tomatoes always get used.
• Frozen corn tends to be cheaper than canned corn – and as a bonus, doesn’t have salt! Use fresh corn in the summer when you can buy multiple ears for $1. Sub 2 ears of corn kernels for 1 cup frozen corn.
• I used red pepper because that’s my favorite and also, it makes a nice presentation. But any color bell pepper will work, so if an orange bell pepper is a little cheaper than a red one, buy the orange. (One caveat: Green peppers are almost always cheaper, but I don’t like the taste or the way they look cooked. If you like green bell peppers, then consider this option.)

Mexican Pasta

(4-6 servings, depending on how much pasta used)

• 2 Cups Cooked Pasta
• 1 TBL Olive Oil
• 1 Onion, Diced
• 2 Garlic Cloves, minced or pressed
• Finely Diced Serrano Pepper (completely optional; I use 1/2 pepper)
• 1 Red Bell Pepper, cut into bite-size small strips
• 1 14 oz. can Diced Tomatoes, lightly drained
• 1 14 oz. can Pinto Beans
• 1 Cup Corn
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Cumin
• Salt
• 1 Avocado, diced

Directions for Mexican Pasta

Heat the olive oil in a large pot. Add the onion, garlic, and serrano pepper if using. Cook for 3-4 minutes, stirring occasionally so the onions won’t burn.

Add the red pepper strips and cook for another minute.

Add tomatoes, beans, corn, chili powder, cumin, and oregano. Bring to a simmer, then cover and let simmer for 15 minutes.

Taste. Add salt to your preference.

Divide pasta into bowls and ladle a few spoonfuls of beans on top. Top with avocado cubes.