Quick Tex-Mex Taco Stew (Vegan, Gluten-free)


Happy Presidents Day, or Meatless Monday if you are not a full-time vegan!

If you read this blog regularly, you’ll see I skew toward spicy dishes. This one came together quickly for lunch, and I declared it good enough to have seconds.

Quick Tex-Mex Taco Stew

1 box pasta spirals (I used gluten-free rice spirals, but you can use whole wheat spirals if you prefer)

1 can diced tomatoes

1 can pinto beans, drained and rinsed

1 white onion, diced

3 garlic cloves, minced

Any mix of diced vegetables (This is a good way to use excess salad vegetables. I used leftover salad blend of carrots, bell pepper and red onion)

1/2 packet low-sodium taco seasoning

1/2 teaspoon red pepper flakes

1 tablespoon Bragg’s Liquid Aminos

1 tablespoon balsamic vinegar 

1 cup water

1 cup vegetable broth

Sauté the onion and garlic over medium heat as you cook the spirals in a separate pot. Drain and rinse the pasta, then add garlic onion mixture, pinto beans, diced tomatoes, vegetables, seasonings, water and broth. Add more water if needed to cover mixture. Bring to boil, then turn off and let simmer covered in pot for five minutes. Serve with salsa and chips.



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