RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1023
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| Recipe Name: |
Mexican Pasta with Black Beans |
| Source: |
, April 1996 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
1 Each pepper, jalapeño pickled finely chopped
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Directions:
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
In a colander drain pasta well and in a large bowl toss with sauce.
Serve pasta sprinkled with cheese and scallions. |
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| Nutrition per Serving: |
| Calories: |
479 |
Total Carbs: |
37.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.0 |
Fat: |
30.4 |
Protein: |
40.60 |
| Fiber: |
10.05 |
Sodium: |
17.38 |
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