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. 
Pasta with Mexican Black Bean Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This vibrant Mexican-inspired black bean sauce is served over whole wheat spaghetti, offering a fresh and quick twist on traditional pasta dishes.
Ingredients
- Nonstick cooking spray
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 cups (475 mL) canned stewed tomatoes, undrained
- 2 tbsp (30 ml) chopped green chiles
- 1 tbsp (15 ml) chopped fresh cilantro
- 1 tsp chili powder
- 1 tsp sugar
- 1 tsp dried oregano
- 1 can (15 oz) (425 g) black beans, drained and rinsed
- 8 oz (225 g) whole wheat spaghetti
- Salt and pepper, to taste
Instructions
- Coat a large skillet with nonstick cooking spray and place over medium heat until hot.
- Add the chopped onion and minced garlic to the skillet; sauté for 5-7 minutes until the onion is tender and translucent.
- Stir in the canned stewed tomatoes, chopped green chiles, chili powder, sugar, and oregano. Cover the skillet and bring the mixture to a simmer.
- Reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Meanwhile, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
- Add the drained and rinsed black beans to the tomato sauce and cook for an additional 5 minutes to heat through.
- Stir in the chopped fresh cilantro and season the sauce with salt and pepper to taste.
- Serve the sauce over the cooked spaghetti and enjoy.
Notes
- If you don’t have canned stewed tomatoes, you can substitute with regular canned diced tomatoes.
- This dish is perfect for a quick weeknight meal, taking only 25 minutes from start to finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 5 grams
- Carbohydrates: 60 grams
- Fiber: 12 grams
- Protein: 14 grams
- Cholesterol: 0 mg
Find it online: https://honestcooking.com/pasta-with-mexican-black-bean-sauce/
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- Spiced Salmon Tacos with Cilantro and Jalapeño Slaw
- Crispy Shrimp Tacos With Peach Salsa
Frequently Asked Questions
What are canned stewed tomatoes and can I substitute regular diced tomatoes?
Stewed tomatoes are pre-cooked and seasoned, which the article says “pumps up the flavor significantly and easily.” The recipe calls for 2 cups (475 ml) undrained. Both the article and the notes confirm you can substitute regular canned diced tomatoes if stewed tomatoes aren’t available.
Why serve this sauce over pasta rather than rice?
The article specifically addresses this: pasta was chosen because it cooks in about 15 minutes, compared to 45 minutes for brown rice. The author found the familiar Mexican-style bean sauce felt surprisingly fresh when served over spaghetti rather than the expected rice base.
As an Italian who loves Mexican food – I know what I’m having for dinner tonight now!