Southwestern Corn and Black Bean Spaghetti

Southwestern Corn and Black Bean Spaghetti

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"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Lisa."
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servings 371 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large skillet heat cook the onion in the olive oil until tender. Add the pasta sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
  2. Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
  3. Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.


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Delicious & light. I added chili powder because I need super spicy foods & prefer it to hot sauce. Very good!

I liked the beans and tomato sauce by itself. The spaghetti really didn't add much to the dish. I will probably make this again but minus the pasta. Overall pretty tasty, though!

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