Recipe by CLOUDSTACY
"My husband is a spice hound and he loved this recipe."
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1 (16 ounce) package
1 (15 ounce) can
black beans, drained
1 (11 ounce) can
sweet corn, drained
salt and pepper to taste
grated Parmesan cheese
I added 1 garlic clove(mashed),1teaspoon dried basil, and 1 cup tomato sauce. Yummy!
A bit bland. I added about a cup of salsa and some sour cream. Tasted much better.
This recipe definitely has potential, but there is something missing. I think a creamier hot sauce would be good, so it wouldn't be as dry. I heated up just the beans/corn/spices mixture the next day over rice and it tasted great!
Added 2 cloves minced garlic with onion sautee, then can of diced tomatoes with jalapeno and 2 Tblsp of pico de gallo sauce after sauteeing onions. Mixed in cooked pasta (broken in half before cooking)and used sprinkle of cheddar/monterey mix instead of parmesan
This recipe was pretty good. I didn't have onion or cumin, so I gave it a big dose of garlic. I would like to try this with some chopped fresh tomatoes tossed after removing it from heat, or mixing in some salsa!
To begin, I should have used much less pasta. After adding a can of tomato sauce and tons more seasonings, it reminded me of my mothers very bland, very dry spaghetti (which she always served with corn!). It was simple and tastey enough, though. I'll probably try it again with less pasta.
This recipe was really easy, pretty good, and pretty healthy. I did add a can of rotel though. I also used homemade seasoned black beans and whole wheat spaghetti.
next time I will only use 1/2 of the recomended spagettie because the bean mixture got lost in all the pasta
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 251
** Calories from Fat: 31
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