Back in November before the carb overload of Christmas enjoyment, begin. I shared with you, that I am slow, but surely cutting out bad carbs from my diet. Now I’m proud to say that I’m quite the sweet potato and butternut squash evangelist *pats self on the back*. I hardly ever feel stoggy with my new kinds of carbs! It’s amazing because this simple switch has taken inches off my thighs. If you haven’t made the switch, trust me, don’t sleep on sweet potatoes and butternut squash.

Back to the point of the blog Mexican Black Bean Spaghetti. Firstly I can’t believe how affordable it is to get your hand on it! You can get it here or here. The health benefits are amazing! It’s gluten-free, vegan, organic, kosher. There only two ingredients Organic black beans (92%) and water (8%), and that it. An added benefit of black beans is that it has a boatload of protein! This particular spaghetti has 45g of protein per 100g. So if you’re into fitness or just want to get your daily dose of protein, this is a great way. They are also rich in fiber and iron. Not to mention that the spaghetti tastes amazing.

  • ½ pound of black bean noodles (Substitution option: regular spaghetti or rice)
  • 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 cheese and a lime, for serving.
  • Optional: 1 can of black beans, drained and rinsed
Avocado cream
  • 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.
  1. Bring a pot of water to boil to cook the noodles.
  2. Prepare the avocado crema (recipe below).
  3. Heat the olive oil over medium heat in a large skillet. Add the onion and cook for a few minutes until it softens.
  4. Add mushrooms, jalapeño, and garlic and cook a few minutes until the mushrooms begin to sweat.
  5. Add the corn, 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.
  6. Meanwhile, cook the noodles according to the package directions.
  7. Divide the noodles between 4 plates, top with sauce, and drizzle with avocado crema. Sprinkle fresh green onions and cheese (optional) on top. Serve with lime wedges.
Avocado Cream
  1. Toss all the ingredients in the food processor and blend until smooth. (Yup, that’s all!). You’ll likely have leftover cream that you can dip chips in too!




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