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Tex Mex-style Black Bean Pasta with Charred Corn Salad
We've taken a tex-mex spin on your usual pasta dish and loaded it with sweetcorn and black beans. Use brown rice casarecce to soak up all the flavour and vibrant peppers, juicy tomatoes and leafy greens for a hit of veg. A blend of warm Mexican spices bring in a kick!
1/3 daily fibre
4 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 2 pepper
- 460g black beans (Rehydrated black beans, water, salt.)
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 2 onion
- 200g passata (tomatoes, salt, citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
- 80g mixed salad leaves
- 140g sweetcorn (sweetcorn, water, salt)
- 1 unwaxed lime
- 1 tbsp red wine vinegar
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 580
Protein: 18g
Carbs: 97g
Fat: 18g
Tex Mex-style Black Bean Pasta with Charred Corn Salad
We've taken a tex-mex spin on your usual pasta dish and loaded it with sweetcorn and black beans. Use brown rice casarecce to soak up all the flavour and vibrant peppers, juicy tomatoes and leafy greens for a hit of veg. A blend of warm Mexican spices bring in a kick!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a grater, a sieve & a measuring jug
Boil & char
- Add the casarecce to the saucepan and boil for 8-9 mins, until cooked. Reserve 150ml pasta water, then drain. Drizzle the cooked pasta with 1 tsp oil
- Meanwhile, drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown. Transfer to the large bowl and set aside
Prep the rest
- Halve the tomatoes. Thinly slice the peppers. Finely dice the onions. Drain and rinse the beans. Zest the lime
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer the sauce
- Add the beans, tomatoes, Mexican spice and half the vinegar to the pepper pan. Cook for 2 mins, until fragrant
- Stir in the reserved pasta water, passata and sundried tomato paste. Bring to a boil and simmer for 2-3 mins, until thickened
Bring it all together
- Add the cooked pasta to the pan and toss to coat in the sauce. Squeeze in the juice from half the lime and simmer for 1 min, until hot. Add a splash of water if it's a little thick. Season to taste
- Add the salad leaves, remaining vinegar, remaining lime juice, half the lime zest and 1 tbsp oil to the sweetcorn bowl. Season with salt and pepper, then toss to coat
Plate up
- Share the pasta between bowls, sprinkled with the remaining lime zest. Serve the charred corn salad alongside
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