Description
A quick and flavorful one-pot dish featuring spaghetti, black beans, and a creamy salsa sauce.
Ingredients
Scale
- 8 oz spaghetti
- 1 can black beans, rinsed and drained
- 2 cups vegetable broth
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup corn, frozen or canned
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine spaghetti, black beans, vegetable broth, salsa, chili powder, and cumin in a large pot, stirring to ensure spaghetti is submerged.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 10-12 minutes or until spaghetti is al dente.
- Stir in the corn and cheese, mixing well until cheese is melted and the mixture is creamy.
- Season with salt and pepper to taste before serving.
- Garnish with fresh cilantro and serve hot.
Notes
For a vegan option, substitute cheese with vegan cheese. Adjust broth for desired flavor profiles.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg