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Mexican black bean spaghetti

Linda Meyer
  • 30 minutes
  • Serves 4

INGREDIENTS

1

Avocado

3/4 cup

Cilantro

1 cup

Corn, fresh or frozen

2 cloves

Garlic

1

Half of a lime, juice from

1

Jalapeno pepper

1/2 tsp

Oregano

1

Red onion

2 cups

Spinach

2

To tomatoes

1 1 pound package

Black bean pasta

1 1/3 tbsp

Avocado oil

1/2 tsp

Black pepper

1 tbsp

Chili powder

1/2 tsp

Paprika, smoked

3 tsp

Sea salt, ground

1/4 tsp

Cumin

1/4 cup

Water