Looking for a delicious and easy-to-make pasta dish that’s both meatless and flavorful? Look no further than soyrizo chorizo taco pasta! This dish combines the best of both worlds: the hearty flavors of tacos and the comfort of pasta.

Soyrizo is a plant-based soy protein, spices, and herb sausage. Many brands are out there, but my favorite one is from Trader Joe’s (not an ad). It has a slightly spicy flavor that’s perfect for tacos. In this recipe, the soyrizo is cooked with corn and black beans, taco seasoning, then tossed with pasta and your favorite taco toppings. The result is a flavorful and satisfying dish that’s sure to please everyone at the table.

If you are vegetarian, this soyrizo is an excellent option for when the craving hits. Here are some of the health benefits of soyrizo:

• Low in saturated fat and cholesterol: Soyrizo is a good source of plant-based protein but low in saturated fat and cholesterol. This makes it a healthier option than traditional chorizo, which is high in saturated fat and cholesterol.
• High in protein: Soyrizo is a good source of protein, which is essential for supporting immune function, building and repairing tissues, and maintaining healthy hair, skin, and nails.
• Rich in fiber: Soyrizo is a good source of fiber, which promotes feelings of fullness, and helps regulate blood sugar levels.
• Low in calories: Soyrizo is a low-calorie food, making it a good option for people trying to lose or maintain a healthy weight.
• Contains no trans fat: Soyrizo contains no trans fat, an unhealthy fat that can increase the risk of heart disease.

Overall, soyrizo is an excellent alternative that can be a part of a balanced diet. It is a good protein, fiber, and vitamin source and is low in saturated fat, cholesterol, and calories.

Here’s what you’ll need to make soyrizo taco pasta:

• Soyrizo: feel free to use regular chorizo, of course, but if you are vegetarian, this is a great alternative.
• Corn: adds a great texture to the soyrizo
• Black beans: or your choice of beans.
• Pasta: feel free to use your choice of pasta here. But I used Barilla’s chickpea rotini for added protein content for this recipe.
• Taco seasoning: use store-bought taco seasoning here, but if you cook a lot of tacos, make my taco seasoning in bulk (see recipe below).
• Your favorite taco toppings (such as shredded cheese, chopped lettuce, sour cream, hot sauce, cilantro, etc.)

Instruction:

1. In a large pot, boil water and season with salt. Cook the chickpea pasta according to the box. 
2. While the pasta cooks, remove the casing from the soyrizo. In a hot skillet, add cooking oil and soyrizo. Prepare according to the package directions. 
3. About halfway through, add the corn, black beans, taco seasoning, and water to the skillet. Continue to cook over medium heat. 
4. Once the pasta is done cooking, drain and add pasta to the soyrizo mixture.
5. Serve with chopped lettuce, sour cream, shredded cheese, and hot sauce. Enjoy!

Tips:

• If meal prepping, add the soyrizo taco pasta in a separate container for easy reheating in the microwave. 
• Add toppings later. Add the lettuce and your other favorite toppings after you reheat the pasta.
• Make a big batch: This dish is a great one to make in a big batch, as it can be easily reheated and enjoyed throughout the week.
• Divide the dish into individual portions: This will make it easy to grab and go for a quick and easy meal.
• Store the containers in the refrigerator or freezer: The dish can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Here are some additional ideas for toppings and sides:

• Toppings:
  • Shredded cheese
  • chopped lettuce
  • Chopped avocado
  • Cilantro
  • Sour cream
  • Salsa
  • Hot sauce
  • Lime wedges
• Sides:
  • Rice
  • Beans
  • Corn
  • Guacamole
  • Salsa
  • Chips

I hope these ideas help!

Make my taco seasoning:

• 1 tablespoon chili powder
• 1/2 tablespoon chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• (Optional) 1/4 teaspoon cayenne pepper for extra heat

Instructions:

1. Combine all of the ingredients in a small bowl.
2. Whisk until well combined.
3. Store in an airtight container in a cool, dark place.

Storage:

Store the taco seasoning in an airtight container in a cool, dark place. It will keep for up to 6 months.

What are you waiting for:

Soyrizo taco pasta is a delicious, easy-to-make dish perfect for a weeknight meal. It’s also an excellent option for vegans and vegetarians. So next time you’re looking for a satisfying and flavorful pasta dish, try soyrizo taco pasta!

Check out my Instagram REEL to see step-by-step. Did you make this recipe? Please tag me on Instagram @melshealthybowl to be featured in my stories.

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