Black Bean Pasta Recipe

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"Here is one of my favorite light recipes," says Stephanie Land of Sudbury, Ontario. With zip from cumin and red pepper flakes, the spicy Southwestern dish is a hearty meal-in-one.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 8 ounces uncooked spiral pasta
  • 1 cup finely chopped green pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1 cup equals 252 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 567 mg sodium, 46 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat 1 vegetable


  1. Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese. Yield: 6 servings.
Originally published as Black Bean Pasta in Light & Tasty April/May 2005, p59

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Reviewed Dec. 25, 2015

"This recipe should not be called 'Black Bean Pasta'. That would mean the pasta is made using black beans. Of which there is such recipes. The recipe should read: Pasta With Black Beans."

Reviewed Apr. 17, 2015

"Wasn't one of my favorites I have made. Was hoping for more flavor..."

Reviewed Apr. 10, 2010

"I'll add this to my short list of delicious meals I can fix when I don't have much time. For a gluten-free meal, I served this over brown rice instead of pasta."

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