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Black Bean Pasta

"'Here is one of my favorite light recipes,' says Stephanie Land of Sudbury, Ontario. With zip from cumin and red pepper flakes, the spicy Southwestern dish is a hearty meal-in-one."
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Ingredients

30 m servings
Original recipe yields 6 servings

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Directions

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  1. Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with nonstick cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese.

Footnotes

  • Nutritional Analysis: 1 cup equals 252 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 very lean meat, 1 vegetable.

Reviews

Read all reviews 34
  1. 44 Ratings

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Most helpful positive review

I make this often to use as lunches during a week. I normally divide it up into 5 small containers and freeze them until I need one for lunch. It holds up well once it's reheated. I change no...

Most helpful critical review

As is, I give this recipe only 3 stars. I had to add more sauce...it was way too dry, and I mixed in about 3/4 c. of shredded cheddar cheese. Once I did that, it was GREAT! My kids and husband l...

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I make this often to use as lunches during a week. I normally divide it up into 5 small containers and freeze them until I need one for lunch. It holds up well once it's reheated. I change no...

As is, I give this recipe only 3 stars. I had to add more sauce...it was way too dry, and I mixed in about 3/4 c. of shredded cheddar cheese. Once I did that, it was GREAT! My kids and husband l...

This was great, I cut back on the cumin (because it can really over power) and used marinara instead of tomato sauce. All in all I really liked it!

This is a good recipe that you can tweak to your liking. My dad makes this with sauted jalapenos and it does give it a nice flavor. It is very good warm.

This is a nice recipe I do not like green pepper so I used 1/2 a bunch of cilantro insted, also added a bit of hot sause and a cup more tomato sause.Simple and yummy~thank you!

What is it they say about great minds? ;) I thought I was making something up on the fly, and lo and behold it ended up being very similar to this one! My only change was to use canned diced tom...

GREAT RECIPE! Be careful recipe calls for 8 oz of pasta so adjust accordingly. As is you need about 4oz more of sauce & 1c more of cheddar cheese. For less prep, I used 1/2 a bag of Birdseye ...

I loved this! I used frozen peppers/onions for some ease. This was definitely better warmed, I didn't care for it cold right out of the fridge.

This was amazing without the tomato sauce and cheese. I added a bit of chicken broth and it was absolutely delicious, perfectly seasoned, and precisely what I was craving. Yum!