Southwestern Black Bean Spaghetti with Homemade Chipotle Adobo Sauce


  • 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


  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!