Low Fat Macaroni with Black Beans
Experience a wholesome and flavorful twist with this Low Fat Macaroni with Black Beans recipe—perfect for a quick, satisfying, and healthy meal! Packed with fiber-rich whole wheat macaroni and protein-loaded black beans, this dish is a deliciously balanced option for anyone seeking a low-fat, plant-based dinner. The vibrant medley of sautéed red onion, garlic, and fragrant spices like cumin and smoked paprika creates a smoky, savory sauce that pairs beautifully with tender spinach and fresh cherry tomatoes. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lime, this one-pan wonder is easy to prepare and ready in just 30 minutes, making it a go-to for busy weeknights. Perfect for vegans and those on a heart-healthy diet, this recipe is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 8 ounces Whole wheat macaroni
- 15 ounces Black beans (canned, rinsed, and drained)
- 1 cup Low-sodium vegetable broth
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Red onion (finely chopped)
- 2 cups Baby spinach (roughly chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Red pepper flakes (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 whole Lime (cut into wedges, for serving)
Instructions
Cook the whole wheat macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until slightly softened.
Add the garlic, ground cumin, smoked paprika, and red pepper flakes (if using) to the skillet. Stir and cook for about 1 minute until fragrant.
Pour in the low-sodium vegetable broth and bring it to a gentle simmer.
Add the black beans and cherry tomatoes to the skillet. Stir to combine, then let the mixture cook for 5-7 minutes to allow the flavors to meld.
Stir in the baby spinach until wilted, about 1-2 minutes.
Add the cooked macaroni to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
Remove from heat and garnish with fresh cilantro. Serve with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 19.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3254 mg | 69% | |
*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.
