Southwestern black bean spaghetti with skinny avocado crema
SERVINGS: 4 PEOPLE
Ingredients for 4 people
1 box (8 oz) Black Bean Spaghetti
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
Avocado crema (recipe slightly adapted from Shared Appetite)
1 ripe avocado
½ cup greek yogurt
2 tablespoons freshly squeezed lemon juice
1 large clove garlic
3 tablespoons extra virgin olive oil
Preparation 10 minutes + 8 minutes cooking
Click Here to Read How To Toss It All Together! Thanks Sarah!
Bring a pot of water to boil to cook the noodles.
Prepare the avocado crema (recipe below).
Add mushrooms, jalapeño, and garlic and cook a few minutes until the mushrooms begin to sweat.
Add the corn, 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 Explore Cuisine Black Bean Spaghetti in boiling water for 8 minutes. Drain.
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
Avocado Crema: 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!