One Pot Black Bean Fajita Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt

Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)

Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.

To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.

Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one

Pea Salad with Red Onions and Cheese

Pea Salad with Red Onions and Cheese

Prep Time: 10 minutes
Chill for 4 hours
Total Time: 4 hours, 10 minutes
Source: https://www.saltysidedish.com/pea-salad/ 

Ingredients
16 oz. frozen peas thawed and drained
6 strips bacon cooked and cut into small pieces*
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced red onion
1 cup real mayonnaise
salt and pepper

Instructions
In a large mixing bowl combine thawed peas (drained of any excess water), cut bacon, diced red onions, shredded cheddar cheese, and mayonnaise, and mix all pea salad ingredients together well. Season salad with salt and pepper and mix again to incorporate seasonings.
Refrigerate pea salad 4 hours or overnight. Mix well before serving to prevent settling.
Chill for at least 4 hours and keep cold prior to serving.

* I used a bag of bacon bits instead, and it tasted fine.

Tip: 

If you like red onion but do not want it to overpower the pea salad, soak red onion pieces in cold water for up to 30 minutes, drain, dry, and then add to salad.