Go Back
+ servings
Mexican Black Bean Spaghetti


There's so much going on in this Mexican black bean spaghetti. The noodles are earthy and chewy, the tomato and lime adds a bright acidic taste, the corn and spinach bring color and flavor, and the spices make a bold and spicy statement.
5 from 1 vote
Print Pin
Course: Entree, Main Course
Cuisine: Mexican
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 336kcal
Author: Linda & Alex
Cost: $8


  • skillet
  • Pasta pot
  • stove


  • 1 lb black bean pasta
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 red onion – chopped
  • 1 jalapeno pepper - seeded and finely diced
  • 2 to tomatoes – cored and diced
  • 2 cloves garlic – peeled and minced
  • ¼ cup water
  • 1 tablespoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon smoked paprika regular will work
  • ¼ teaspoon cumin
  • salt to taste
  • ½ teaspoon black pepper
  • 1 cup corn – fresh or frozen
  • 2 cups spinach – coarsely chopped
  • ¾ cup cilantro – finely chopped
  • 1 avocado – sliced
  • juice from half of a lime


  • Bring a large pot of water to a boil. Salt the water with 2 teaspoons of salt and put the pasta in to cook for 7 minutes or until al dente. Drain the water and put the pasta back in the pan. Drizzle some avocado oil and the lime juice in the pasta and toss well.


  • Heat 1 tablespoon of avocado oil in a large pan on medium high heat. Add the onions and jalapeno and cook until the onions begin to lose their water and become translucent. Add the tomatoes and cook for 4 minutes. Add the garlic and cook for one minute. Add the water, spices, and 1 teaspoon of salt, and the pepper. Stir to combine well. Add the corn and cook for 4 minutes. Add the spinach and ½ cup of the cilantro and cook for 2 minutes. Pour half of the sauce into the pot with the spaghetti and toss well. Plate and spoon the extra sauce on each plate and sprinkle the remaining cilantro on each plate. Put a few slices of avocado on each plate.


  • If you can't find black bean pasta, you can make this with regular spaghetti. 
  • Store in the refrigerator for up to 4 days. Do not freeze. 


Serving: 120g | Calories: 336kcal | Carbohydrates: 47g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 57mg | Potassium: 1084mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3064IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!