Ingredients:
- a 15-oz can black beans, rinsed and drained (about 1 1/3 cups)
- freshly grated monterey jack or sharp cheddar to taste
- 2 scallions, sliced thin
Directions:
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
- While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
- 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
- In a colander drain pasta well and in a large bowl toss with sauce.
- Serve pasta sprinkled with cheese and scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.64 Kcal (2251 kJ) | ||
| Calories from fat | 105.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 11.76mg | 4% | |
| Sodium | 27.52mg | 1% | |
| Potassium | 146.91mg | 3% | |
| Total Carbs | 92.67g | 31% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 15.41g | 31% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 216.34 Kcal (906 kJ) | ||
| Calories from fat | 42.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 18% | |
|---|---|---|---|
| Cholesterol | 4.73mg | 4% | |
| Sodium | 11.08mg | 1% | |
| Potassium | 59.12mg | 3% | |
| Total Carbs | 37.29g | 31% | |
| Sugars | 1.92g | 19% | |
| Dietary Fiber | 2.46g | 24% | |
| Protein | 6.2g | 31% | |
| Vitamin C | 2.2mg | 9% | |
| Iron | 0.8mg | 10% | |
| Calcium | 30.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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