Gluten Free Taco Pasta Salad

There is about nothing I love better than pasta. I love pasta in mac and cheese. I love drenched in marinara sauce or Alfredo sauce. I love it baked into casseroles. And I love it eaten cold with a creamy dressing.

Pasta is a great vegetarian choice, as well. And this pasta salad has beans and cheese in it, which offer some added protein and deliciousness. 

This gluten free pasta salad is the perfect side dish for any meal, or a great lunch or mid-afternoon snack. It has just the right flavor, creaminess and texture.

Just prepare all of the ingredients and then throw them together in a big bowl...

Add the dressing...

And there you go! A delicious, easy pasta salad!

Gluten Free Taco Pasta Salad

• 6 ounces Gluten Free Shell Noodles
• 1 Cup Black Beans
• 2-4 ounces Cheddar Cheese
• 1/2 Cup Sour Cream
• 1-2 teaspoons Taco Seasoning

1. Cook the noodles as normal, rinse, and stick into the fridge until cool.
2. Rinse and drain the black beans and cut the cheese into small cubes.
3. Mix sour dream and taco seasoning together.
4. In a large bowl, combine the cooled noodles, rinsed beans, cubed cheese and sour cream mixture. Stir it all together, then stick into the fridge until ready to serve. Makes about 4 servings.

I hope you enjoy it as much as I do!
-Bethany

Easy Enchilada Casserole

This easy enchilada casserole is just that - easy! It is much simpler to put together than enchiladas, while using the same ingredients, flavors and textures. I love it!

It all starts with spooning some sauce into the bottom of the pan...

And then adding some torn tortillas...

And then adding in layer after layer of the good stuff!

Then bake...

And enjoy!

I know that I did.

Easy Enchilada Casserole

• 6 to 8 Corn tortillas 
• 1 batch (or 8 oz if using store-bought) Enchilada Sauce
• 1 1/2 Cup Black Beans
• 1/2 Cup Corn
• 3/4 Cup Shredded Cheddar Cheese
• 1/4 of a Red Onion Onion, optional
• Taco Seasoning, optional

1. Preheat oven to 375 degrees.
2. Spread about one third of the sauce into the bottom of a 8x8 glass pan. Lay 3-4 tortillas down and spoon on half of the beans and corn. Sprinkle on some taco seasoning and half of the onion, if using. Top layer with about half of the remaining sauce, spreading it out a bit, and a third of the cheese.
3. Repeat with the second round of tortillas, then the remaining beans, corn, a sprinkle of taco seasoning, onion, and the last of the sauce and the cheese.
4. Cover pan with aluminum foil and bake for 25 minutes or so. Take off foil and bake for an additional 5 to 10 minutes. 
5. Serve with sour cream. Makes 4 servings.

This casserole is seriously delicious, and so easy. I know that you will come to love it just as much as I do, once you give it a try!

-Bethany

Zucchini Enchilada Casserole

I love Mexican food.

I could eat enchiladas all of the time, which is why this recipe is so great. A healthy version of enchiladas just gives me an excuse to eat Mexican all the more often!

I just threw together some veggies, beans and taco seasoning...

And stirred it all together...

Spread it into a pan and topped it with cheese...

And then baked it and ate it. 

It was delicious. So fresh and flavorful. Yum. I want to eat this again. Like, right now.

Zucchini Enchilada Casserole

• 3 Small Zucchinis
• 1 (14.5 oz.) can Diced Tomatoes
• 1 3/4 Cup Black Beans
• 3/4 Cup Corn (frozen or canned)
• 1/2 Red Onion (optional)
• 1 Tablespoon Taco Seasoning
• 1 Cup Cheese, shredded (I used Colby Jack)

1. Preheat oven 375 degrees.
2. Chopped the zucchinis into small, even size pieces. 
3. Drain the diced tomatoes.
4. Add all ingredients beside the cheese into a bowl and toss together. Dump into a greased 8x8' or 9x13 inch. pan.
5. Top with cheese.
6. Bake for 20 minutes covered (or longer if in a smaller pan) and then take the foil off and bake for another 5-10 to get the cheese melted.
7. Serves: 4-6

Enjoy!
-Bethany

Creamy Chickpea Taco Salad

I love chickpeas.

I could eat them for breakfast, dinner and lunch.

And, yeah, okay... sometimes I do.

Chickpeas are amazing. So versatile and healthy and yummy... if you're not a big fan of them yet, give them a try. You'll be sure to fall in love with them before long, just like I did.

Now I don't know what to do when I have to go a day without them (like today). I have them soaking, though, so I can make them for tomorrow!

Oh, yum... these pictures are making me want this salad bad!

Creamy Chickpea Taco Salad For One

• 3/4 Cup Chickpeas
• 1 Tablespoon Sour Cream
• 1 Ounce Cheese, cut into small chunks
• 1/4 teaspoon Taco Seasoning (make sure it's gluten free)

1. Cut the cheese. Add the chickpeas, sour cream, cheese and taco seasoning to a bowl and stir to combine.
2. Taste and add a bit more seasoning if you like. Enjoy!

Creamy Chickpea Taco Salad

Serves 4-6

• 2 Cans Chickpeas, drained
• 1/4 Cup plus 1 Tablespoon Sour Cream
• 1 Cup Cheese, Cut into Chunks
• 1 1/4 teaspoon Taco Seasoning (make sure that it's gluten free)

1. Cut the cheese. Add the chickpeas, sour cream, cheese and taco seasoning to a big bowl and stir to combine.
2. Taste and add a bit more seasoning if you like. Enjoy!

Chickpeas really are so good. 

And this salad... oh my. So good.

-Bethany