Southwestern Black Bean Spaghetti Avocado Crema Recipes

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SOUTHWESTERN BLACK BEAN SPAGHETTI & AVOCADO CREMA



Southwestern black bean spaghetti & avocado crema image

Provided by Sarah Menanix

Number Of Ingredients 26

½ pound of black bean noodles
1 tablespoon olive oil
¾ small red onion, finely chopped
½ jalapeño pepper, ribs & seeds removed and minced (for spicy, add the whole jalapeño)
3 cups cremini mushrooms, finely chopped
2 cloves garlic, minced
2 ears fresh sweet corn, boiled and cut off the cob
1 red bell pepper, ribs & seeds removed and chopped into ½-inch pieces
1 14.5-ounce can diced fire-roasted tomatoes
½ teaspoon paprika
½ tablespoon chili powder
½ teaspoon cumin
½ teaspoon oregano
Pinch of cayenne
1 teaspoon salt
½ cup chopped green onions
Avocado crema (recipe below)
Optional: ½ cup of shredded monterey jack and a lime, for serving.
Optional: 1 can of black beans, drained and rinsed (If you're opting for rice or regular pasta, I'd recommend throwing in some black beans!)
1 ripe avocado
½ cup greek yogurt
2 tablespoons freshly squeezed lemon juice
1 large clove garlic
3 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper, or to taste.

Steps:

  • Bring a pot of water to boil to cook the noodles.
  • Prepare the avocado crema (recipe below).
  • Heat the olive oil over medium heat in a large skillet. Add the onion and cook for a few minutes until it softens.
  • Add mushrooms, jalapeño, and garlic and cook a few minutes until the mushrooms begin to sweat.
  • Add the corn, bell pepper, fire-roasted tomatoes, black beans (optional), paprika, chili powder, cumin, oregano, cayenne, and salt, and cook for about 4-5 minutes, until the water from the tomatoes begins to cook off and the sauce thickens a bit. Taste and adjust seasoning to taste.
  • Meanwhile, cook the noodles according to the package directions.
  • Divide the noodles between 4 plates, top with sauce, and drizzle with avocado crema. Sprinkle fresh green onions and monterey jack (optional) on top. Serve with lime wedges.
  • Toss all the ingredients in the food processor and blend until smooth. (Yup, that's all!). You'll likely have leftover crema that you can dip chips in too!

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