Southwestern Black Bean Spaghetti

Skinny Southwestern black bean spaghetti with Greek yogurt avocado crema in 30 minutes or less!

½ pound of black bean noodles (Substitution option: regular spaghetti or rice)
1 tablespoon olive oil
¾ small red onion, finely chopped
½ jalapeño pepper, ribs & seeds removed and minced (for spicy, add the whole jalapeño)
3 cups cremini mushrooms, finely chopped
2 cloves garlic, minced
2 ears fresh sweet corn, boiled and cut off the cob
1 red bell pepper, ribs & seeds removed and chopped into ½-inch pieces
1 14.5-ounce can diced fire-roasted tomatoes
½ teaspoon paprika
½ tablespoon chili powder
½ teaspoon cumin
½ teaspoon oregano
Pinch cayenne
1 teaspoon salt
½ cup chopped green onions
Avocado creme (recipe on website)
Optional: ½ cup of shredded monterey jack and a lime, for serving.
Optional: 1 can of black beans, drained and rinsed (If you’re opting for rice or regular pasta, I’d recommend throwing in some black beans!)

View the full recipe at Snixy Kitchen →