Monday, July 19, 2010

Southwestern Black Bean Pasta



My husband and I have been trying to incorporate at least one meatless entree into our dinners each week. We are not becoming vegetarians by any means, but we both have made a commitment to lower our meat intake. This dish is so good, you won’t even notice the meat missing! The cumin adds a smoky flavor while the other elements help bring in the Mexican, Southwest flavor. Another plus with this meal is it’s super budget friendly! Many of the ingredients are pantry staples or produce that is probably already in your kitchen. With minimal effort, you can have a healthy and filling pasta dinner on your table in under 30 minutes!

Southwestern Black Bean Pasta

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15 oz can black beans, rinsed and drained

15 oz can tomato sauce

1 tablespoon olive oil

1 green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 3/4 teaspoon cumin

2 teaspoons oregano

1/2 teaspoon salt, plus more to taste if desired

1/4 teaspoon black pepper

Lime wedges, for garnish

Monterey Jack cheese, for garnish

Cilantro, for taste and garnish

1/2 pound pasta

Heat the olive oil over medium high heat in a large sauté pan. Add the onion and sauté for 5 minutes, until tender. Add the chopped bell peppers and sauté for an additional 2 to 3 minutes. Add the garlic and spices and sauté one more minute. Stir in the beans and tomato sauce.

Let the sauce simmer over low heat while you prepare the pasta, about 20 minutes. Stir the prepared pasta into the sauce. Taste for flavor and add additional salt if you’d like. Serve topped with a lime wedge for squeezing, Monterey jack cheese, and chopped cilantro.

Source: GoodLife {eats}

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