Description
Creamy, smoky, and bursting with flavor, this Mexican Chipotle Tortellini is a quick fusion dish that combines tender cheese tortellini with a bold chipotle cream sauce, black beans, and sweet corn for a satisfying meal with a spicy kick.
Ingredients
Scale
- 18 oz cheese tortellini
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1 cup black beans, cooked or canned and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 tablespoons olive oil
- Handful of fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Add diced onion and minced garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Blend chipotle peppers with heavy cream if a smoother sauce is desired. Add to the skillet.
- Stir in corn and black beans. Simmer the sauce gently for 6–8 minutes to thicken.
- Add cooked tortellini to the sauce and fold gently until coated.
- Season with salt, pepper, lime juice, and chopped cilantro. Stir to combine.
- Serve warm with optional garnishes like extra cilantro or lime crema.
Notes
- Start with 1 chipotle pepper if you’re spice-sensitive and increase as needed.
- Use reserved pasta water to thin the sauce if it becomes too thick.
- The chipotle cream sauce can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 65mg
Keywords: Mexican chipotle tortellini, chipotle pasta, creamy chipotle tortellini, spicy tortellini recipe, easy chipotle pasta