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Vegan Rancheros Spaghetti

 
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Bright In Color!! ..Great In Taste! ..This Delicious Mexican Style Spaghetti Dish Is Flavorful And Fun To Make!! Served Warm or Room Temperature.. It's Great!! Anytime.. Summer Or Winter!!

Yield

4

servings

Prep

5

min

Cook

15

min

Ready

20

min

 

Ingredients

12 ounces spaghetti
1 ½ cups corn
Mexican or whole kernel corn, frozen
1 2/2 cups black beans
canned, rinsed and drained
1 tablespoon olive oil
1 x cayenne pepper
*
1 x sea salt
*
1 ½ cups salsa
plus more for garnish if desired or make your own as i did for this recipe!
½ cup scallions, spring or green onions
for garnish, chopped

Directions

In a large pot, bring salted water to boil and add few drops of olive oil and spaghetti.

Toss slightly and remove from heat!! The water will cook the pasta and leaving the starch in tact..for easy digestion.

The water should be clear! You might need to toss once before draining pasta water!

Note: the hot water can overcook the pasta!! ..so check often!!

Meanwhile, in a heated large pan, add black beans and corn. Season with salt and pepper as needed.

When spaghetti is finished cooking. Drain spaghetti Reserving a cup of pasta water.

Add to beans and corn.

Add salsa, tossing to coat. Add pasta water if needed.

Divide pasta onto 4 serving plates. Garnish with additional salsa and green onions.

Serve and enjoy!

 

* not incl. in nutrient facts

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Comments

happyzhangbo
Toronto , Ontario, Canada
 over 6 years ago

Have to say, this recipe sounds delicious and refreshing. I may add some fresh cilantro and a squeeze of fresh lime juice. YUM!

Sounds like a winner!! ..That's what I did when I fixed my plate! Ha ha!! ..Others don't like the cilantro so I didn't add it!!..buy i'm with you on that!! happyzhangbo!!

Chef Carlyn
Dallas, United States
 over 6 years ago

Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 51810% of calories from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 309mg 13%
Total Carbohydrate 33g 33%
Dietary Fiber 13g 51%
Sugars g
Protein 43g
Vitamin A 8% Vitamin C 12%
Calcium 6% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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