Skip to content

Pasta with Mexican Black Bean Sauce

2011 July 8

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.

I’m thinking I’m going to make combining Mexican flavors with pasta a movement – move over Italians!

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


  1. Coat a large skillet with cooking spray. Place over medium heat until hot.
  2. Add onion and garlic; saute until tender.
  3. Stir in tomatoes, green chiles, chili powder, sugar, and oregano.
  4. Cover and bring to a boil.
  5. Reduce heat, and simmer 15 minutes, stirring occasionally.
  6. Using an immersion blender, puree beans to desired consistency.
  7. 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


  • Kaytorade

    We’re doing pasta tomorrow night for dinner.  Friday kinda counts as a weeknight, right?

  • janet @ the taste space

    I like how you paired it with pasta instead of rice…. but what’s better is that I have a can of stewed tomatoes in my cupboard that I had no clue what to do with – perfect! :)

  • Christine’s Kitchen Chronicles

    Yum.  This fusion of flavors sounds perfect and your picture looks great.  Can’t wait to try it!

  • Alida Fischbach

    I am SO making this tonight for dinner!  I love your recipes!

  • Jessica

    I can’t wait to get back in my kitchen so I can try this!! Pasta and mexican food are 2 foods that I am really missing in China!

  • Kerstin

    What a great idea!  So creative – why didn’t I think of this? :)

  • Pingback: Planning it out | Life is Beachy Keen

  • Pingback: mish mash squish squash bing bang boom | Life is Beachy Keen

  • Jessica

    Update, I made this tonight and it was so good!  Thanks for sharing :)

  • Pingback: Pasta with Mexican Black Bean Sauce « Sunny Side Up

  • Kari Plautz

    I finally made this and I liked it, but it seemed like it was missing… something.   The addition of cheese definitely made it delicious, but I don’t want to depend on cheese in order to like it.  (eventually planning to give up dairy)  I found that guacamole was the perfect topping to add the recipe!   Which I usually whip up fresh in no time with just fresh pressed garlic & salt, made this recipe a keeper!  :)   Thanks for posting!

    • admin

      I’m glad the guac helped you find what you were looking for!

  • Pingback: Tequila-Lime Chicken with Mexican Black Bean Sauce