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Mexican Black Bean Spaghetti

Mexican Black Bean Spaghetti


  • 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 jalapeno 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

Nutrition Information

Per serving: 409 kcal cal., 14 g fat (7 g sat. fat), 408 mg sodium, 18 g fiber, 33 g pro., 241 mg calcium, 7 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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