Description
This Spicy Queso Protein Pasta is a hearty and flavorful dish combining whole wheat pasta, ground turkey, black beans, and a spicy queso sauce. Perfect for a quick 30-minute meal that’s both nutritious and packed with bold flavors, it’s topped with melted cheese and fresh cilantro for an extra touch of deliciousness.
Ingredients
Scale
Pasta
- 8 oz (about 225 g) whole wheat pasta
Protein and Vegetables
- 1 lb (about 450 g) ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1-2 jalapeños (fresh or pickled, diced)
Sauces and Toppings
- 1 cup spicy queso sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Brown the turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the meat is browned and cooked through.
- Add beans and tomatoes: Stir in the drained black beans and the undrained diced tomatoes to the skillet with the turkey. Continue cooking for an additional 3-4 minutes to heat through and allow flavors to meld.
- Add jalapeños and queso sauce: Mix in the diced jalapeños and cook for another 2 minutes. Then pour the spicy queso sauce over the mixture, stirring well to coat everything evenly.
- Toss with pasta and melt cheese: Add the cooked pasta into the skillet and toss gently to combine all ingredients. Sprinkle shredded cheese on top, cover the skillet, and let it sit for 2-3 minutes so the cheese melts perfectly.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the dish before serving for a fresh burst of flavor and color.
Notes
- If you prefer less heat, reduce the amount of jalapeños or remove seeds before dicing.
- For a vegetarian version, substitute ground turkey with plant-based protein or extra beans.
- Use gluten-free pasta for a gluten-free adaptation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if sauce thickens too much.
