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 BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
- Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
MEXICAN BLACK BEANS
Make and share this Mexican Black Beans recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat.
- Add garlic, chili and cumin and sauté 30 seconds.
- Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
- Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
- I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.
Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 328.3, Carbohydrate 25.6, Fiber 9, Sugar 0.4, Protein 15.3
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
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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- Add 1 pinch sea salt to 4 cups water and bring to a boil. Add pasta and reduce heat to low. Let simmer about 8 minutes or until cooked to desired.
- Drain pasta and top with cheddar. Add avocado, corn mixture, tomatoes, and jalapeno. Add 1 more squeeze lime juice and top with Greek yogurt, green onions, hot sauce, and extra cilantro, if desired.
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Ratings 4Category MainCuisine AmericanTotal Time 30 mins
- Prepare lime mayo by mixing 1 cup mayonnaise, zest and juice from 1 lime, 1/2 tsp salt, 1/4 tsp black pepper and a splash of tabasco. You can pour mixture in a squeeze bottle, if you'd like.
- Bring a pot of water to a boil and add spaghetti. Reduce heat to low and simmer for 7-8 minutes, then drain water.
- Heat the olive oil in a medium skillet on medium heat and add onion. Sauté for 2-3 minutes, until translucent.
- Add peppers and cook for 2 minutes, them add mushrooms and zucchini and cook until mushrooms begin to sweat. Them add garlic.
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