MEXICAN BLACK BEAN SPAGHETTI

There's so much going on in this Mexican black bean spaghetti. The noodles are earthy and chewy, the tomato and lime adds a bright acidic taste, the corn and spinach bring color and flavor, and the spices make a bold and spicy statement.

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Course: Entree, Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 175kcal

Author: Linda Meyer

Ingredients

1 lb package of black bean pasta
1 tablespoon + 1 teaspoon of avocado oil
1 red onion – chopped
1 jalapeno pepper - seeded and finely diced
2 to tomatoes – cored and diced
2 cloves of garlic – peeled and minced
1/4 cup of water
1 tablespoon of chili powder
1/2 teaspoon of oregano
1/2 teaspoon of smoked paprika regular will work
1/4 teaspoon of cumin
salt to taste
1/2 teaspoon of black pepper
1 cup of corn – fresh or frozen
2 cups of spinach – coarsely chopped
3/4 cup of cilantro – finely chopped
1 avocado – sliced
juice from half of a lime

US Customary - Metric

Instructions

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. Put a few slices of avocado on each plate.

Notes

The Nutrition Facts are an estimate only.

Nutrition