Foodie Friday: Arizona Skillet Dinner

Posted on 23 September 2011 at 6:16AM by Ashley Fruno

This recipe is for a vegetarian dish that’s been around for a while. Just replace the dairy cheese with soy cheese, and it becomes vegan. It’s definitely an all-time favorite with my family, and you’ll see why with just one bite.

Arizona Skillet Dinner
1/2 lb. pasta (elbow macaroni, penne, or shells)
2 Tbsp. safflower or olive oil
4 large cloves garlic, minced
1 medium red onion, chopped
1 medium red, green, or yellow capsicum, chopped
2 Tbsp. chili powder or 1 hot chili, finely diced
1/2 tsp. ground cumin
1 can black beans, drained and rinsed
1 cup vegetarian sausage crumbles (or substitute TVP or firm tofu)
1 cup fresh, frozen, or canned corn
2 cans diced tomatoes, with juice
Salt and pepper, to taste
1 cup soy cheddar cheese, grated (optional)
Pinch nutritional yeast (optional)

Cook the pasta. Drain and set aside.
In a large frying pan, heat the oil over medium heat.
Add the garlic and sauté for a minute. Then add the onion, capsicum, chili powder or chili, and cumin. Cook for five minutes.
Add the beans, vegetarian sausage, corn, and tomatoes with juice. Season with salt and pepper. Bring to a boil for 1 minute.
Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir in cooked pasta.
Serve immediately and sprinkle with soy cheese or nutritional yeast.

Makes 8 servings

Posted by Jason Baker