Corn pasta, made from ground cornmeal, has the taste and consistency of corn tortillas, lending itself well to any topping you might serve in soft tacos, such as the following blend of beans, peppers and cheese.
Coarse, bland oat bran pasta is best buried, for example in the sweet, creamy breakfast pudding below.
1 cup tomato puree
1 red onion, chopped
2 cloves garlic, minced
1 sweet red pepper, roasted, seeded and peeled
1 yellow pepper, roasted, seeded and peeled
1 pasilla chile, roasted, seeded and peeled
2 teaspoons ground cumin
2 teaspoons ground oregano
2 teaspoons chili powder
Juice of 1/2 lemon
1 1/2 cups pinto or kidney beans, canned or fresh cooked
1 cup fresh corn kernels
1/3 cup sour cream or plain yogurt
1/2 cup shredded Cheddar cheese
10 ounces corn pasta
Flour tortillas, optional
Heat tomato puree in large skillet to gentle simmer. Add onion and garlic. Continue simmering until onion is tender.
Add sweet red pepper, yellow pepper and pasilla chile. Stir to blend. Add cumin, oregano, chili powder, cayenne pepper to taste and lemon juice. Stir again. Add beans and corn.
Add heaping spoonful of bean mixture to sour cream, then stir back into skillet. Add cheese and mix to distribute evenly.
Prepare corn pasta according to package directions. Top with bean and cheese mixture. Serve sprinkled with cilantro and accompanied by flour tortillas. Makes 4 to 6 servings.
OAT BRAN NOODLE KUGEL
1 egg, beaten
1/2 cup cottage cheese, beaten until smooth
1/4 cup milk
1 small Granny Smith apple, peeled, cored and diced
1/4 cup raisins
1 tablespoon sugar
1 teaspoon vanilla
Dash ground cinnamon
4 ounces oat bran noodles
Combine egg, cottage cheese, milk, apple, raisins, sugar, vanilla and cinnamon in small mixing bowl. Prepare oat bran noodles according to package directions, drain and stir into egg mixture.
Transfer to small baking dish. Bake at 325 degrees 45 minutes or until browned and firm. Makes 2 servings.