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Southwestern Black Bean Spaghetti Recipe

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Ready for a healthy take on pasta? This Southwestern Black Bean Spaghetti Recipe is packed with flavor, color and the best part– it’s gluten free!

Southwestern Black Bean Spaghetti

 

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

Southwestern Black Bean Spaghetti

This recipe is way outside the box! I absolutely love the colors in this dish, and the fact that it’s a comfort food made a little more healthy! If you haven’t heard of bean pastas, head over here and check out Explore Cuisine’s Black Bean Spaghetti.  The colors in these noodles are from real (non-GMO) black beans.

Southwestern Black Bean Spaghetti

For this Southwestern Black Bean Spaghetti we also added spiralized zucchini, and lots of other veggies.

If you don’t already have a good spiralizer, I do recommend investing in one.  We love fresh zucchini around here, but those handheld spiralizers get to be a pain (literally– LOL) after a few minutes.  For dishes requiring a larger amount of shredded veggies, a good kitchen tool is a must-have.  I love this counter top one, and have a similar counter-top apple peeler/corer. 🙂

Southwestern Black Bean Spaghetti

Recipe:

Back to this amazing recipe.  You can really make it your own, but I think the southwest flavors complement the black bean spaghetti well. Red bell pepper, corn, cucumber, spinach (or you can use romaine) go so great with the chipotle sauce and avocado.

Since this recipe calls for homemade Adobo sauce, you will need to prep your ancho chiles and guajillo chiles, first.  You will need about 30 minutes to let them re-hydrate in water.  While those are soaking, you can start your pasta water and prep those beautiful fresh vegetables. If you choose a store-bought sauce, skip this step.

The Explore Cuisine Black Bean spaghetti cooks for around 6 minutes, similar to wheat pasta.  Make your plate by topping with fresh vegetables, avocado, cheese, and your adobo sauce.

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Ingredients

  • ¼ box Explore Cuisine Black Bean Spaghetti
  • One half of a zucchini, spiralized into “noodles”
  • ¼ Red Bell Pepper
  • 2 handfuls Baby Spinach
  • One fourth of a cucumber
  • ¼ cup corn (canned in water works great- just rinse them)
  • One fourth of an avocado, mashed with fresh organic lemon juice
  • 1 tbsp vegan cheese
  • Adobo Chipotle Sauce, or make your own with this recipe below!

Instructions

  1. Boil a big pot of water for your black bean spaghetti. Add Explore Cuisine Black Bean Spaghetti and let cook for 6 minutes.
  2. Remove from heat and rinse under cool water and set aside.
  3. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
  4. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.
  5. Last, make it your own by adding noodles, guacamole, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!

Homemade Adobo Chipotle Sauce

  • Adobo Chipotle sauce (or make your own with below ingredients)
  • 4 dried ancho chiles, seeded and deveined
  • 4 dried guajillo chiles, seeded and deveined
  • 2 teaspoons peeled and minced fresh ginger
  • ¾ teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pumpkin seeds + dill for garnish

Instructions:

  1. Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
  2. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
  3. Next, blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
  4. Finally, scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight-fitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.

Print your recipe below: 

Southwestern Black Bean Spaghetti with Homemade Chipotle Adobo Sauce

Southwestern Black Bean Spaghetti with Homemade Chipotle Adobo Sauce

Healthy Substitute for Spaghetti

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • ¼ box Explore Cuisine Black Bean Spaghetti
  • ½ zucchini, spiralized into "noodles"
  • ¼ Red Bell Pepper
  • 2 handfuls Baby Spinach
  • ¼ cucumber
  • ¼ cup corn, canned in water works great- just rinse them
  • ¼ avocado, mashed with fresh organic lemon juice
  • 1 tbsp vegan cheese
  • Adobo Chipotle sauce, or make your own with below ingredients
  • 4 dried ancho chiles, seeded and deveined
  • 4 dried guajillo chiles, seeded and deveined
  • 2 teaspoons peeled and minced fresh ginger
  • ¾ teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pumpkin seeds + dill for garnish

Instructions

  1. Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the Explore Cuisine Black Bean Spaghetti and let cook for 6 minutes.
  2. Once done, remove from heat, rinse under cool water and set aside.
  3. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
  4. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.
  5. Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
  6. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
  7. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything's getting puréed. Don't be tempted to add liquid—you want the final sauce to be thick.
  8. Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later. It'll keep in the fridge for up to 5 days, or in the freezer for 3 months.
  9. Add a few handfuls of baby spinach to a large bowl. Add some noodles, guacamole, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 234Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 1010mgCarbohydrates: 36gFiber: 8gSugar: 9gProtein: 10g

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