Mexican Black Bean Spaghetti
Mexican Black Bean Spaghetti

Photo Credit

Jennifer Salzano-Sites

This Recipe

  • Serves: 1
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 409
  • 408mg Sodium
  • 44g Carbs
  • 18g Fiber
  • 14g Fat
  • 7g Saturated Fat
  • 33g Protein
  • 241mg Calcium
  • 7mg Iron

Black bean spaghetti (such as Explore Asia’s Organic Black Bean Spaghetti) is a gluten-free version that’s firmer than white pasta and goes great with Mexican flavors.


  • Sea salt
  • 2 ounces black bean spaghetti
  • 1/2 cup cooked corn
  • 1/2 tablespoon butter
  • 1/2 fresh lime, cut into wedges
  • 1/4 cup fresh cilantro, plus more for garnish
  • Garlic salt (optional)
  • 1 tablespoon shredded cheddar cheese
  • 2 thin slices avocado
  • 1 plum tomato, diced
  • 1/3 jalapeño pepper, chopped
  • 2 tablespoons plain 2% Greek yogurt (or sour cream)
  • 1 tablespoon chopped green onions
  • Hot sauce or cayenne pepper, to taste (optional)



1. Add 1 pinch sea salt to 4 cups water and bring to a boil. Add pasta and reduce heat to low. Let simmer about 8 minutes or until cooked to desired.
2. Combine corn, butter, 1 wedge of lime juice, cilantro, and garlic salt to taste, if desired.
3. Drain pasta and top with cheddar. Add avocado, corn mixture, tomatoes, and jalapeno. Add 1 more squeeze lime juice and top with Greek yogurt, green onions, hot sauce, and extra cilantro, if desired.

Recipe provided by Jennifer Salzano-Sites of The 3volution of j3nn

comments powered by Disqus