Tex-Mex Pasta Skillet with Tortilla Chips
30 min
Vegan
54522
For 2 Portions
300 g
tomatoes, diced
200 g
vegan ground meat
120 g
fusilli
60 g
corn, canned
60 g
kidney beans, canned
30 g
tortilla chip
15 g
vegan crème fraîche or cream cheese
10 g
cilantro, fresh
1
chili pepper
1
yellow onion
2 tbsp
canola oil
1 tsp
cumin, ground
1 tsp
smoked paprika powder
1 clove(s)
garlic
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Bring water to a boil and cook pasta according to package directions, then drain.
3. Meanwhile, peel and roughly dice onion.