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Southwestern Corn and Black Bean Spaghetti

Southwestern Corn and Black Bean Spaghetti

Lisa

Lisa

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Lisa.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet heat cook the onion in the olive oil until tender. Add the pasta sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
  2. Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
  3. Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.
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Reviews

po511
3

po511

3/9/2011

Delicious & light. I added chili powder because I need super spicy foods & prefer it to hot sauce. Very good!

HurdBird
2

HurdBird

6/6/2011

I liked the beans and tomato sauce by itself. The spaghetti really didn't add much to the dish. I will probably make this again but minus the pasta. Overall pretty tasty, though!

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