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5 from 5 votes

Black Bean Spaghetti Recipe

Black Bean Spaghetti with vegetables and lime mayo
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Lyubomira L

Ingredients

  • 1/2 lb (250 gr) black bean spaghetti
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 1 garlic clove pressed
  • 2 cups chopped bell peppers (can use different colors, I used mini bell peppers)
  • 2 cups sliced white mushrooms
  • 1 cup (1 medium) diced zucchini
  • 8 small sun dried tomatoes sliced lengthwise
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper ( can omit or use less)
  • 2 tbsp chopped green onions
  • lime juice for drizzling
  • Lime mayo:
  • 1 cup light mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • juice from 1 lime
  • zest from 1 lime
  • splash of Tabasco

Instructions

  • Prepare lime mayo by mixing 1 cup mayonnaise, zest and juice from 1 lime, 1/2 tsp salt, 1/4 tsp black pepper and a splash of tabasco. You can pour mixture in a squeeze bottle, if you'd like.
  • Bring a pot of water to a boil and add spaghetti. Reduce heat to low and simmer for 7-8 minutes, then drain water.
  • Heat the olive oil in a medium skillet on medium heat and add onion. Sauté for 2-3 minutes, until translucent.
  • Add peppers and cook for 2 minutes, them add mushrooms and zucchini and cook until mushrooms begin to sweat. Them add garlic.
  • Add paprika, cumin, salt, pepper, cayenne, oregano and stir. Add sun dried tomatoes and cook for 4-5 minutes, until vegetables are cooked.
  • Divide spaghetti between 4 plates and top with vegetables. Drizzle some lime mayo on top. Sprinkle green onions and squeeze some lime juice on top.

Nutrition

Calories: 368kcal | Carbohydrates: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 17mg | Sugar: 2g | Vitamin A: 205IU | Calcium: 3mg | Iron: 0.4mg