Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz seashell (or other) pasta
- 2 tbsp olive oil
- 1 onion , chopped
- 1 green bell pepper , chopped
- 1 can (15 oz) sweet corn kernels, drained
- 1 can (15 oz) black beans , drained
- 1 can (14.5 oz) peeled and diced tomatoes with juice
- ¼ cup salsa
- ¼ cup sliced black olives , drained
- 1 ½ tbsp taco seasoning mix
- Salt , to taste
- Pepper , to taste
Directions
In a large pot bring 1 quart of lightly-salted water to a boil .
Add pasta and cook for 8–10 minutes until pasta is al dente ; drain water.
While pasta is cooking, heat olive oil in a large frying pan over medium heat.
Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.
Toss heated vegetables into pasta, mix well and serve.
Serve warm or cold.