Yep. I said black bean pasta. It’s gluten-free, vegan, organic, and the only ingredients are black beans and water.
I’m kind of obsessed with it. I saw it on several blogs and then a friend recommended I try it and I’m so glad I did!
Black bean spaghetti has a neutral flavor, a great texture (even after a few days in the fridge), and has 25 grams of protein and 12 grams of fiber (not to mention only 180 calories) per serving. Compare that to traditional white flour pasta! You can find it at Whole Foods as well as online where it’s cheaper, especially in bulk (Explore Asian Organic Black Bean Spaghetti, 7.05-Ounce (Pack of 6).
This Mexican-inspired dish is packed with protein and fiber. Even better, it’s absolutely full of flavor and nutrition. Start with a base of chopped spinach and black bean pasta tossed in a chili lime vinaigrette then top it with a simple salsa of organic heirloom tomatoes, lime, and chopped jalapeño. If you’re not a fan of spicy, simply omit the jalapeño. Garnish with creamy avocado, scallions, cilantro, and pumpkin seeds and you’ve got a delicious and nutritious meal!
Black Bean Pasta topped with an Heirloom Tomato Salsa and a Chili Lime Vinaigrette (Gluten-free, Dairy-free)
Serves 2 large main portions
Chili Lime Vinaigrette:
1 tsp chili powder
1/2 tsp cumin
4 TB extra virgin olive oil
1/2 tsp jalapeño, seeded and minced (optional)
Juice from 1 lime
1 to 1 1/2 tsp (use more if your lime is not that tart) white vinegar
A pinch of garlic powder, turmeric, and salt
Combine the dressing ingredients in a small bowl or glass jar. I like to use a small glass jar so that I can simply shake to combine and I can easily save any leftovers to put on dishes throughout the week.
Black Bean Pasta and Heirloom Tomato Salsa:
About 1/2 package of black bean pasta (Explore Asian Organic Black Bean Spaghetti, 7.05-Ounce (Pack of 6) (see note at bottom of post – you may have leftovers as it makes a lot of pasta)
Several large handfuls of spinach, chopped into large pieces
4-5 medium heirloom (or regular) tomatoes, chopped
1/2 to 1 jalapeño, seeded and chopped (optional)
Juice from 1/2 lime
1-2 scallions, chopped
1/2 avocado, sliced into large slices
1/8 – 1/4 cup cilantro, chopped
2 TB pumpkin seeds
Salt (to taste)
Cook pasta according to the directions on the package. While the pasta is cooking, combine the chopped tomatoes and jalapeño with 1/3 of the chopped scallions, a generous squeeze of lime, and salt (to taste). Let it sit to the side to let the flavors come together.