Southwestern Tortellini Salad

Name: Southwestern Tortellini Salad with Black Beans, Corn, and Bell Pepper
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Corn on the Cob; 1 unit Green Bell Pepper; 1 unit Lime; 2 clove Garlic; ¼ ounce Cilantro; 9 ounce Cheese Tortelloni; 1 box Black Beans; 1 teaspoon Chili Flakes; 4 tablespoon Sour Cream; 1 ounce Pepitas; 2 teaspoon Olive Oil; Salt; Pepper

with Black Beans, Corn, and Bell Pepper

Recipe Development TeamPublished on May 25, 2017

Get Free Steak + 10 Free Meals

Get ready for a dish that’s a little bit of Italy by way of … Albuquerque? Cheese-stuffed tortellini are an unexpected but apt match for Southwestern ingredients like black beans, corn, lime, pepitas, and cilantro. All those zesty and bright flavors help lighten and brighten the little rings, taking them into summery pasta-salad territory.

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Corn on the Cob

1 unit

Green Bell Pepper

1 unit

Lime

2 clove

Garlic

¼ ounce

Cilantro

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

1 box

Black Beans

1 teaspoon

Chili Flakes

4 tablespoon

Sour Cream

(Contains: Milk)

1 ounce

Pepitas

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3515 kJ

Calories840 kcal

Fat30 g

Saturated Fat11 g

Carbohydrate98 g

Sugar8 g

Dietary Fiber23 g

Protein39 g

Cholesterol85 mg

Sodium710 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Knife

•Large Pan

Instructions

Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice onion. Cut corn kernels from cob. Core, seed, and dice bell pepper. Halve lime. Squeeze juice from one half into a small bowl. Cut other half into wedges. Finely chop garlic and cilantro.

Once water is boiling, add tortellini to pot. Cook until they are tender and float to the top. 5-7 minutes. Drain, then toss with a drizzle of olive oil to prevent sticking.

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and bell pepper. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Meanwhile, drain and rinse beans.

Toss corn, garlic, and a pinch of chili flakes (to taste) into pan. Cook until corn is tender, 2-3 minutes. Season with salt and pepper.

Add beans, tortellini, sour cream, and reserved lime juice to pan. Cook, stirring occasionally, until a creamy sauce has formed, 1-2 minutes. Remove pan from heat and stir in half the cilantro.

Divide tortellini mixture between plates, then sprinkle with pepitas and remaining cilantro. Serve lime wedges on the side for squeezing over.