Pasta with Mexican Black Bean Sauce
Pasta is so easy and perfect for a weeknight meal. Italian food, unfortunately, really has the market cornered when it comes to pasta dishes. It is amazing how fresh this meal seemed with this Mexican style bean sauce served over spaghetti rather than rice. What’s more – this carb cooks up in 15 minutes rather than 45 (brown rice)!
The recipe calls for an ingredient that I don’t always have on hand: canned stewed tomatoes. They pump up the flavor significantly and easily, but I’m sure regular canned diced tomatoes can be used.
One Year Ago: Aloo Gobi
Pasta with Mexican Black Bean Sauce (adapted from American Dry Bean Board)
Nonstick cooking spray
1 medium onion, chopped
1 clove garlic, minced
2 cups (475 mL) canned stewed tomatoes, undrained
2 tablespoons chopped green chiles
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon oregano
2 cups (475 mL) canned black beans, rinsed and drained
8 ounces whole wheat pasta, cooked according to box directions
- Coat a large skillet with cooking spray. Place over medium heat until hot.
- Add onion and garlic; saute until tender.
- Stir in tomatoes, green chiles, chili powder, sugar, and oregano.
- Cover and bring to a boil.
- Reduce heat, and simmer 15 minutes, stirring occasionally.
- Using an immersion blender, puree beans to desired consistency.
- Serve over hot cooked pasta and garnish with fresh cilantro.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4