Black Bean Pasta With Tex-Mex Flavors

This recipe is what you've black bean waiting for your whole life.

This tasty dish is full of gorgeous fall colors and will keep you full of calcium and iron.

Total Time:
Level: Easy
Serves: 4


  • 1 tbsp. olive oil
  • 1 1/2 c. corn (cut from 1 ear, or frozen)
  • 3/4 tsp. coarse salt
  • 4 scallions, thinly sliced, white and green parts kept separate
  • 1/2 serrano chile, seeded and minced
  • 1 c. halved cherry tomatoes
  • 1/2 tsp. ground cumin
  • 12 oz. black bean spirals
  • 3/4 c. queso fresco or feta, crumbled; or goat cheese
  • 1/2 avocado, cubed
  • 1 tbsp. lime juice (from ½ lime), plus wedges for serving
  • 1/3 c. roughly chopped cilantro


  1. Bring a large pot of water to a boil over high heat.
  2. Heat oil in the meantime in a large skillet over medium-high heat. Add corn and ½ tsp salt; cook, stirring, until charred all over, about 8 min. Add scallion whites and chile, reduce heat to medium, and cook 2 min, stirring constantly.
  3. Add tomatoes and cumin to skillet; stir in ½ cup water. Cook, stirring constantly and scraping bottom, until water has evaporated, about 2 min more. Turn off heat under skillet.
  4. Cook pasta in the boiling water until very al dente, a minute or so less than per package instructions. (This pasta softens very quickly, so remove from water while still firm.) Drain, reserving ½ cup pasta water.
  5. Turn heat to high under skillet. Add pasta with scallion greens, cheese, avocado, lime juice, and reserved pasta water. Sprinkle with remaining ¼ tsp salt. Stir until liquid thickens and pasta is very hot, about 1 min. Divide among 4 bowls; top with cilantro. Serve with lime wedges.

522 cal, 15 g fat (4 g saturated), 29 g protein, 72 g carb, 16 g sugar, 19 g fiber, 558 mg sodium, 16 mg cholesterol per serving

This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.

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