03-17-2004, 04:49 PM | #1 (permalink) |
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Mexican pasta with black beans
Prep time:: 45 minutes or less
3/4 pound spiral-shaped pasta of choice 1/3 cup finely chopped onion 1 garlic clove, minced 1 tablespoon vegetable oil 15-ounce can black beans, rinsed and drained 10-ounce can or jar of mild enchilada sauce 1- 3-inch pickled jalapeņo chili(optional) finely chopped(wear rubber gloves) 1/4 cup sour cream 2 scallions thinly sliced freshly grated monterey jack or sharp cheddar for taste In a 6-quart pan bring 5 quarts water(salted if desired) to a boil. Cook pasta approximately 12 min or until tender. While your pasta is cooking, use a 2- to 3-quart saucepan and cook onion and garlic in oil over low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeņo and simmer, stirring occasionally, until thickened, about 6 minutes. Remove pan from heat and stir sour cream and salt for taste into sauce. Drain pasta well and toss in a large bowl toss with the sauce. Serve pasta sprinkled with cheese and scallions.
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Tags |
beans, black, mexican, pasta |
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