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: 252 calories, 2g fat (1g saturated fat), 5mg cholesterol, 567mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 13g 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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JWK45 User ID: 8643128 240202
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."

Medic 716 User ID: 4089259 224988
Reviewed Apr. 17, 2015

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

joedebfry User ID: 265172 84745
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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