A delicious Mexican pasta recipe is hard to find, but we have the perfect one to try. Our Mexican pasta comes with black beans, Macayo’s enchilada sauce, and tangy Macayo’s diced jalapenos.
3/4 lbs. Fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tbs. vegetable oil
15oz. can black beans, rinsed and drained (about 1 1/3 cups)
10oz. can Macayo’s Enchilada Sauce
1 tbs. Macayo’s Diced Jalapenos
1/4 cup sour cream
2 green onions, sliced thin
Shredded Monterey Jack Cheese
Follow directions to cook pasta.
While pasta is cooking, in a saucepan cook onion and garlic in oil over med-low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeno. Simmer gently, stirring occasionally, until thickened – about 6 minutes. Remove from heat and stir sour cream and salt to taste into sauce.
Drain pasta well and in a large bowl toss with sauce. Serve pasta topped with cheese and scallions.