Southwestern Tortellini Salad

🥘 Ingredients

• black beans
  2 box
• cheese tortelloni
  18 oz
• chili flakes (to taste)
  1 tsp
• cilantro
  ½ oz
• corn on the cob
  2 unit
• garlic
  4 clove
• green bell pepper
  2 unit
• lime
  2 unit
• pepitas
  2 oz
• pepper
• red onion
  2 unit
• salt
• sour cream
  1/2 c

🍳 Cookware

• medium pot
• strainer
• large pan

1. 

   1

   Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and thinly slice red onion . Cut corn on the cob kernels off the cob. Core, seed, and dice green bell pepper . Juice half the lime ; cut the other half into wedges. Finely chop garlic and cilantro . Drain and rinse black beans .

   red onion: 2 unit, corn on the cob: 2 unit, green bell pepper: 2 unit, lime: 2 unit, garlic: 4 clove, cilantro: ½ oz, black beans: 2 box
2. 2

   Add cheese tortelloni to the boiling water and cook for 5-7 minutes, until tender and floating to the top of the water. Drain using a strainer , then toss with a drizzle of olive oil to prevent the tortelloni from sticking.

   cheese tortelloni: 18 oz
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and bell pepper and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper .

   salt, pepper
4. 

   4

   Add the corn, garlic, and a pinch of chili flakes to the pan and cook for 2-3 minutes, until the corn is tender. Season with salt and pepper.

   chili flakes: 1 tsp (to taste)
5. 

   5

   Add the beans, tortelloni, sour cream , and lime juice to the pan and toss for 1-2 minutes, until a creamy sauce has formed. Remove the pan from the heat and stir in half the cilantro.

   sour cream: 1/2 c
6. 6

   Serve: Garnish the southwestern tortellini salad with the remaining cilantro and pepitas on top. Serve lime wedges on the side for squeezing. Enjoy!

   pepitas: 2 oz