Southwestern Corn And Black Bean Spaghetti 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!

SOUTHWESTERN CORN AND BLACK BEAN SKILLET



Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 8

Number Of Ingredients 9

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

  • Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

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