Black bean pasta noodles are an excellent option for a protein and fiber packed meal. Creating a taco flavored pasta dish allows added vegetables and flavors everyone loves. The noodles are naturally gluten-free. There are many varieties of black bean pasta and I've linked to the type I used in the recipe as an online purchasing option if needed.
1 7-ouncepackage Organic Black Bean Spaghetti Noodles
1cupfinely sliced Iceberg Lettuce
1cupfinely sliced or shredded Red Cabbage
1medium Tomatoes, chopped
½-1cupgrated Mexican Cheese Blend(I used Horizon Organic)
Prepare the black bean pasta as instructed on the package.
While the pasta is cooking, prepare the sauce. In a large skillet over medium heat, add the olive oil. When it begins to shimmer to the eye, add the turkey and sauté until it is fully cooked. Sprinkle with the taco seasoning and toss to coat the turkey.
Add the salsa and the sour cream to the skillet. Stir to fully combine and allow to simmer for five minute, still over medium heat.
When the pasta has been cooked and drained, add it to a serving bowl. Layer the sauce on top of the noodles followed by the lettuce, cabbage, tomatoes and the cheese. Serve immediately.