Easy Soyrizo Taco Pasta
This dish combines the best of both worlds: the hearty flavors of tacos and the comfort of pasta.
Ingredients
- 1 pack soy chorizo (any brand, I used Trader Joe's 12oz)
- 1/2 can corn (rinsed and drained)
- 1/2 can black beans (rinsed and drained)
- 2 tbsp taco seasoning (store-bought or my taco seasoning recipe)
- 1 box chickpea pasta (any brand, I used Barilla 8oz box)
Taco Toppings
- 5 tbsp sour cream
- 1 bunch cilantro (minced)
- 1 cup shredded cheese
- 5 cups chopped lettuce
- hot sauce
Instructions
- In a large pot, boil water and season with salt. Cook the chickpea pasta according to the box.
- 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.
- About halfway through, add the corn, black beans, taco seasoning, and water to the skillet. Continue to cook over medium heat.
- Once the pasta is done cooking, drain and add pasta to the soyrizo mixture.
- Serve with chopped lettuce, sour cream, shredded cheese, and hot sauce. Enjoy!
Notes
Check out my Instagram REEL to see step-by-step.
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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.
Tried this recipe?Let us know how it was!