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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Hot spaghetti tossed with spicy tomatoes, onion and black beans for an easy meatless entrée with a Tex-Mex twist Ingredients:
8 ounces spaghetti, uncooked |
2 tablespoons pure wesson® vegetable oil |
1 cup chopped onion |
2 (8 ounce) cans hunt's® tomato sauce |
1 (10 ounce) can ro*tel® original diced tomatoes & green chilies, undrained |
1 (15 ounce) can rosarita® premium whole black beans, drained, rinsed |
1/2 teaspoon ground cumin |
Directions:
1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
3. Drain spaghetti; add to skillet and toss with tomato mixture.
4. COOK'S TIPS: Breaking spaghetti in half before cooking will make it easier to toss with tomato mixture. Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder-flavored dish. Spaghetti may be topped with shredded cheese, sour cream or green onions, if desired.
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