Folks, here comes my new Tex Mex Pasta Bake. Made with a mouthwatering homemade avocado sauce, hearty beans, and roasted corn. This Mexican inspired dish is full of amazing flavors is entirely vegan and gluten free.
Before my pre vegan days, there was a Mexican restaurant only a few blocks from where I lived.
They had once a week some themed buffets. Part of what was on their plate was a Tex Mex selection.
Oh yes. Now when I think back I remember how it was heavy in cheese and meat. So satisfying. Cheesy and just comfort food. Probably I could eat this food every day.
Yup I’ve never missed a big plate during these times.
Also, I used to try and recreate some of these dishes at home. I always ended up with using pre-packed mixes of magic. Just go and it was so easy that even I could even do it.
Keep in mind I was not really into cooking. Something like throwing ready-made stuff together was all I managed. If you’re curious, get some reading stuff here on About Contentedness Cooking.
For now, it’s high time to recreate one of my favorite dishes 100% homemade, vegan, and gluten free. Get excited for this Tex Mex Pasta Bake.
It’s flavorful, Mexican inspired, satisfying, creamy, impressive, drool worthy, versatile, exciting, comforting. Just something you want to eat the whole year and probably every day.
How to make this Tex Mex Pasta Bake
First cook the pasta according to the manufacturer’s directions. Prepare the corn, then turn to the creamy sauce. Mix the avocado sauce and the vegan aioli.
Now combine pasta, corn, kidney beans, Taco seasoning, and the sauce mix in a casserole. This way you don’t need an extra bowl. Garnish with vegan Parmesan (optional) and bake for around 15 minutes at 410°F.
If you want it a bit fancier, you can also assemble this pasta bake in layers: Mix pasta with sauce as a start, next add a layer roasted corn, followed by pasta.
Next come the beans and you are ready for finishing with pasta again. Sprinkle with some vegan Parm, then bake as mentioned above.
Done! That was all, friends. It’s really this super easy, delicious, satisfying to make it. What is better than to make it? Right, you eat it!
No matter what diet direction you follow. Whether you are vegan, dairy free, gluten free or anything else you will get a soft spot on this.
Seriously, it tastes so good, you won’t miss the cheese or meat. The flavors in this pasta bake are just coming so well together.
One word to the taco seasoning. I used my own mix here, combining cumin, chili powder, and paprika. I think for me this is the right flavor. You can always adjust from there or use more or less to fit your tastes best.
Of course you can use a pre made seasoning. But if you do, please have a look at the list of ingredients. It may not be plant based. That varies from brand to brand, so check if you have concern.
Otherwise, just make my mix. It doesn’t really mean any more work and you can be sure about what’s inside and what not.
You can be sure, I test all my recipes several times. I always want to make sure they’re a success. They work and taste the best. Life is too short for bad food. Food has to taste amazing.
Let’s have a fun talk about Tex Mex dishes
You might think Tex Mex it’s a very wide term. Everyone imagines something different when it comes to this type of food. It’s a fun term and it stands for so many dishes inspired by Mexican Cuisine.
Just think about Tacos. Not only are they ideal for lunch or dinner, even for breakfast. Or chili! Oh you have to try my Lentil Three Bean Chili.
Nachos are super versatile and go well with everything like hummus. Refried beans aka taco filling, I find it is also delicious to dip something in it.
Like simply take some chips and call it dinner. Last but not least enchiladas are never missed when it comes to our Tex Mex plate.
You see the term is super flexible and you can do nearly anything with that. It means you can get creative and dream just big and enjoy so many more options from there.
As you probably see, I’m a big fan of casseroles. Because I just love whipping all things together. It’s a time saver, accessible the whole year, not only limited to a single season.
And I can enjoy that for dinner, lunch, snacking or sometimes breakfast.
- 10 oz pasta (I used gluten free)
- 1 batch avocado sauce from my Mexican Pasta Bake
- 1 batch vegan Aioli, see Golden Beet Sandwich
- 15 oz can dark red kidney beans
- 2 corn cobs, peeled and roasted or grilled
- Taco seasoning mix (use 1 tsp cumin, 1 tsp chilis powder, 1/2 tsp paprika)
- salt, pepper to taste
- Vegan Parmesan (optional) from Beet and Spinach Tart
- First cook the pasta according to the manufacturer’s directions. Prepare the corn, then turn to the creamy sauce. Mix the avocado sauce and the vegan aioli.
- Now combine pasta, corn, kidney beans, Taco seasoning, and the sauce mix in a casserole. This way you don’t need an extra bowl. Garnish with vegan Parmesan (optional) and bake for around 15 minutes at 410°F.
- If you want it a bit fancier, you can also assemble this pasta bake in layers: Mix pasta with sauce as a start, next add a layer roasted corn, followed by pasta. Next come the beans and you are ready for finishing with pasta again. Sprinkle with some vegan Parm, then bake as mentioned above.