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
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- 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