Make no mistake about it, our family loves Texas Macaroni Bowls.
Literally after one bite, our kids were asking if we could have it again. It’s basically Texicana food.
With the chili sauce and hot sauce, this dish has just enough bite for almost everyone to enjoy. It was a little too spicy for our 4-year-old and 6-year-old, but just right for the teens.
We also love it because our family was enjoying a very healthy meal. With the black, kidney and garbanzo beans as a major ingredient, to say it is filled with fiber would be an understatement.
Speaking of healthy, if the beans weren’t enough, there are also onions, tomatoes and avocados. To make the meal really rock, pick up some chips and salsa and don’t be afraid to dip the chips in the Texas Macaroni Bowls a few times.
TEXAS MACARONI BOWLS
1 package of whole wheat macaroni
Olive oil cooking spray
½ cup beer (Dos Equis is recommended)
½ cup frozen corn
1 (14-ounce) can of black beans, drained and rinsed
1 (14-ounce) can of kidney beans in chili sauce, not drained or rinsed
1 (14-ounce) can of garbanzo beans, drained and rinsed
1 teaspoon hot cumin
2 tablespoons hot sauce
1 tomato diced
½ red onion, sliced
1 teaspoon onion powder
1 tablespoon chopped fresh cilantro
1 tablespoon Bragg’s liquid aminos
Dash of liquid smoke
Cook and drain the macaroni. Set aside the cooked pasta and all the ingredients for the topping. In a large saucepan or skillet, mix the remaining ingredients and bring to a boil over medium heat.
Put your pasta in a large bowl and spray with olive oil cooking spray. To serve, fill a soup bowl with pasta and then ladle the bean mixture on top. Mix it up.
Then it’s time for the topping. Cut avocados in slices and place on top. Slice olives and place in bowl along with some cilantro leaves.
Sprinkle nutritional yeast and serve.
Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.