With Cinco de Mayo right around the corner, we want to challenge you to think outside of the box and break out the black beans! Try heating the kitchen up this year by trading in your traditional tacos for this mouthwatering Southwestern Black Bean Spaghetti. Your belly will thank you for it.
Don’t forget to try this recipe with Explore Cuisine products. Each one is lovingly created vegan, gluten-free and jam packed with nutrients, so you can enjoy that extra margarita while knowing you are enjoying healthier celebratory meal.
Southwestern Black Bean Spaghetti
Recipe by Lee Tilghman of Lee from America
- ¼ box Explore Cuisine Black Bean Spaghetti
- ½ zucchini, spiralized into “noodles”
- ¼ Red Bell Pepper
- 2 handfuls Baby Spinach
- ¼ cucumber
- ¼ cup corn (canned in water works great- just rinse them)
- ¼ avocado, mashed with fresh organic lemon juice
- 1 tbsp vegan cheese
- Adobo Chipotle sauce (or make your own with below ingredients)
- 4 dried ancho chiles, seeded and deveined
- 4 dried guajillo chiles, seeded and deveined
- 2 teaspoons peeled and minced fresh ginger
- ¾ teaspoon ground cumin
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Pumpkin seeds + dill for garnish
- Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the Explore Cuisine Black Bean Spaghetti and let cook for 6 minutes.
- Once done, remove from heat, rinse under cool water and set aside.
- Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
- Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.
- Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
- Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
- Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
- Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.
- Add a few handfuls of baby spinach to a large bowl. Add some noodles, guacamole, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!