Fettuccine with Mexi Bean Sauce
Elevate pasta night with this vibrant Fettuccine with Mexi Bean Sauce, a mouthwatering fusion of Italian comfort and bold Mexican-inspired flavors! Tender fettuccine noodles are coated in a zesty bean sauce featuring black beans, diced tomatoes, sweet corn, and aromatic spices like chili powder and cumin. Enhanced by the brightness of lime juice and fresh cilantro, this dish strikes the perfect balance between hearty and refreshing. Ready in just 35 minutes, it’s a quick, wholesome meal perfect for weeknights. Garnish with a sprinkle of Parmesan or crumbly Cotija cheese for an extra touch of indulgence. Whether you're seeking vegetarian pasta recipes or globally-inspired comfort food, this one-pot wonder is sure to please!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 15 oz canned black beans, drained and rinsed
- 14.5 oz canned diced tomatoes (including juice)
- 1 cup frozen corn kernels
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 0.25 cup fresh cilantro, chopped
- 0.25 cup grated Parmesan or Cotija cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until it softens and becomes translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, stirring occasionally.
Add the black beans, diced tomatoes with their juice, and frozen corn kernels to the skillet. Stir to combine.
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Mix well and reduce the heat to low. Let the sauce simmer for 5-7 minutes, stirring occasionally.
Stir in the lime juice and fresh cilantro. Adjust salt and spices to taste, if needed.
Toss the cooked fettuccine with the Mexi bean sauce, adding a splash of reserved pasta water if the sauce feels too thick.
Serve hot and garnish with a sprinkle of grated Parmesan or Cotija cheese, if desired.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 45.7 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 968 mg | 74% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2842 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
