Time 55m Yield 6 Number Of Ingredients 22 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat. Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Time 40m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside. In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes. Add in garlic and saute for 2 minutes. Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally. Add in cream cheese, stir until heat through and combined. Add in black beans and cooked pasta, stir until combined and heated through. Season with salt and black pepper to taste. Top with grated cheddar cheese if desired.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
Time 8m Yield 4 serving(s) Number Of Ingredients 10 Steps:
While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.
More about “vegetarian black bean pasta recipes”
Time 25m Yield 2 servings. Number Of Ingredients 15 Steps:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.
