Hot spaghetti tossed with spicy tomatoes, onion and black beans for an easy meatless entree with a Tex-Mex twist
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 6 servings (1 cup each) |
Ingredients
- 8 ounces dry spaghetti, uncooked
- 2 tablespoons Pure Wesson® Vegetable Oil
- 1 cup chopped onion
- 2 cans (8 oz each) Hunt’s® Tomato Sauce
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1/2 teaspoon ground cumin
Instructions
- 1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
- 2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
- 3. Drain spaghetti; add to skillet and toss with tomato mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 463 mg |
Reviews
This recipe is very easy to make and quite tasty. To make it healthier, I did not use the 2 cans of tomato sauce and I added a fresh chopped green pepper and a fresh chopped tomato.