MEXICAN BLACK BEAN SPAGHETTI RECIPE - (3.8/5)
Provided by SushiChick
Number Of Ingredients 18
Steps:
- PASTA: Bring a large pot of water to a boil. Salt the water with 2 teaspoons of salt and put the pasta in to cook for 7 minutes or until al dente. Drain the water and put the pasta back in the pan. Drizzle some avocado oil and the lime juice in the pasta and toss well. SAUCE: Heat 1 tablespoon of avocado oil in a large pan on medium high heat. Add the onions and jalapeno and cook until the onions begin to lose their water and become translucent. Add the tomatoes and cook for 4 minutes. Add the garlic and cook for one minute. Add the water, spices, and 1 teaspoon of salt, and the pepper. Stir to combine well. Add the corn and cook for 4 minutes. Add the spinach and 1/2 cup of the cilantro and cook for 2 minutes. Pour half of the sauce into the pot with the spaghetti and toss well. Plate and spoon the extra sauce on each plate and sprinkle the remaining cilantro on each plate.
MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)
This is a tasty Mexican-style tomato-based pasta dish, if you don't want a creamy taste then omit the cream cheese. All ingredient amounts may be adjusted to suit taste. Cooking time does not include cooking pasta. For extra heat add in chili flakes to taste see recipe#76616 or use packaged
Provided by Kittencalrecipezazz
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
- In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
- Add in garlic and saute for 2 minutes.
- Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
- Add in cream cheese, stir until heat through and combined.
- Add in black beans and cooked pasta, stir until combined and heated through.
- Season with salt and black pepper to taste.
- Top with grated cheddar cheese if desired.
Nutrition Facts : Calories 374.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 10.6, Sodium 382.4, Carbohydrate 55.1, Fiber 8.8, Sugar 7, Protein 12.5
BLACK BEAN PASTA
"Here is one of my favorite light recipes," says Stephanie Land of Sudbury, Ontario. With zip from cumin and red pepper flakes, the spicy Southwestern dish is a hearty meal-in-one.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese.
Nutrition Facts : Calories 252 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 567mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
MEXICAN PASTA WITH BLACK BEANS
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
- While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
- 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
- In a colander drain pasta well and in a large bowl toss with sauce.
- Serve pasta sprinkled with cheese and scallions.
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