Ingredients
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8 oz (about 225g) gluten-free spaghetti
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 can (14 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (adjust to your spice preference)
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1 Salt and black pepper to taste
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1 Juice of 1 lime
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1 Fresh cilantro leaves, for garnish
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1 Sliced avocado, for garnish (optional)
Directions
Adjust the level of spiciness by modifying the amount of cayenne pepper to suit your taste. This dish is perfect for a quick and flavorful weeknight dinner.
Steps
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1
Done
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Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside. |
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2
Done
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In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. |
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3
Done
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Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until the bell pepper starts to soften. |
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4
Done
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Add the drained black beans and corn kernels to the skillet. Stir in the ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, allowing the flavors to meld and the beans and corn to heat through. |
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5
Done
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Toss the cooked spaghetti into the skillet with the bean and vegetable mixture. Squeeze the lime juice over the spaghetti and toss to combine everything thoroughly. |
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6
Done
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Serve the Mexican-Inspired Spaghetti in bowls, garnished with fresh cilantro leaves and sliced avocado if desired. |
