This tasty dish is full of gorgeous fall colors and will keep you full of calcium and iron.
- 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
- Bring a large pot of water to a boil over high heat.
- 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.
- 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.
- 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.
- 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.