Pasta de Frijol Negro

Pasta de Frijol Negro is a delightful vegetarian Mexican BBQ dish featuring a rich black bean pasta paired with a smoky and spicy sauce. This dish is not only satisfying but also packed with flavors that celebrate the essence of Mexican cuisine.

Ingredients

• Black bean pasta - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red onion - 1 small, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Chipotle powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1, sliced (for garnish)
• Cotija cheese - 50 grams, crumbled (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the black bean pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced red onion, sautéing until fragrant and the onion is translucent, about 3-4 minutes.
3. Add the diced bell pepper and zucchini to the skillet, cooking for another 5 minutes until they start to soften.
4. Stir in the cumin, smoked paprika, chipotle powder, salt, and black pepper, mixing well to coat the vegetables in the spices.
5. Add the cooked black bean pasta to the skillet, tossing everything together until well combined and heated through, about 2-3 minutes.
6. Remove from heat and stir in the chopped cilantro and lime juice, adjusting seasoning as needed.
7. Serve the Pasta de Frijol Negro warm, garnished with sliced avocado and crumbled Cotija cheese if desired.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 70 g
• Fiber: 20 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle health and repair.

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