Best Southwest Black Bean Pasta Recipes

SOUTHWESTERN BLACK BEAN SPAGHETTI & AVOCADO CREMA

Southwestern black bean spaghetti & avocado crema image

Provided by Sarah Menanix

Number Of Ingredients 26

Ingredients

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 PASTA SALAD

Southwestern Pasta Salad image

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1/2 cup fresh lime juice
1/4 cup olive oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 tablespoon salsa
1 tablespoon white wine vinegar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 package (16 ounces) uncooked spiral or cavatappi pasta
1-1/2 cups fresh or frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup coarsely chopped fresh cilantro, divided
1 medium ripe avocado, peeled and sliced

Steps:

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges