Can you believe that it’s almost May? I like to kick off the month by celebrating Cinco de Mayo. I scrolled through all of my Cinco de Mayo email messages from the past and realized that I had not shared a recipe for black bean spaghetti with you.
Black beans (frijoles negros) is a common dish that is made in Mexico and other Latin American nations. I like the idea of switching things up by trying this (pasta alternative brand) Explore Cuisine black bean spaghetti recipe.
Their Southwestern Black Bean Spaghetti blends classic Mexican flavors in a nutritious way. I’m not vegan or gluten-free but I know that several of my readers are. That is why it’s good to know that Explore Cuisine products are vegan and gluten-free as well as being non-GMO. Enjoy!
Recipe for Black Bean Spaghetti
Southwestern Black Bean Spaghetti
- 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 corn in water is great. Just rinse the corn)
- ¼ avocado, mashed with fresh organic lemon juice
- 1 tbsp vegan cheese
- Adobo Chipotle sauce (or make your own with the 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 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Pumpkin seeds + dill for garnish
- 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.
- Once done, remove from heat, rinse under cool water and set aside.
- Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
- Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.
- 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.
- Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
- 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.
- 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.
5. 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!
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