- Prep-time: / Ready In:
- Makes 14 cups
- Serving size: 2⅓ cups
- Print/save recipe
Ready in just 25 minutes, this one-pot pasta combines sweet corn, protein-packed black beans, and tangy tomatoes canned at their peak in a quick and tasty meal the whole family will love. Avocado Cream drizzled over the top adds creaminess and softens the acidity of the tomatoes—it's an optional extra but worth making if you have an avocado on hand. If this dish looks more saucy in the pot than you'd like, cover the pot and let it stand for 10 to 15 minutes so the macaroni can absorb more liquid.
Avocado Cream
In a blender combine 1 large avocado, peeled and chopped; ⅓ to ½ cup unsweetened, unflavored plant-based milk; 1 tablespoon lime juice; ¼ teaspoon hot pepper sauce; 1 small clove garlic, chopped; and sea salt, to taste. Cover and blend until smooth.
Tips
For a smokier flavor: Instead of 1 tablespoon of paprika, use 2 teaspoons of regular paprika and 1 teaspoon of smoked paprika.
Gluten-free version: To make this gluten-free, use gluten-free macaroni.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
- 1 28-oz. can no-salt-added crushed tomatoes
- 2 cups frozen whole kernel corn
- 1 14.5-oz. can no-salt-added diced tomatoes
- 12 oz. dried whole grain macaroni
- ¾ cup chopped onion
- 4 cloves garlic, minced
- 1 tablespoon paprika (see tip, recipe intro)
- 1½ teaspoon sea salt
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 3½ cups low-sodium vegetable broth
- ⅓ cup chopped fresh cilantro (optional)
- Lime zest
- Avocado slices
- Avocado Cream (optional) (see tip, recipe intro)
Instructions
- In a 6-quart Dutch oven combine the first 12 ingredients (through black pepper). Stir in broth. Press down on ingredients with the back of a spoon so macaroni is submerged in liquid.
- Bring to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until macaroni is tender.
- Stir in half of the cilantro (if using) and garnish with lime zest. If you like, top with the remaining cilantro, the sliced avocado, and Avocado Cream.
Per serving (2⅓ cups): 446 calories, 90 g carbohydrates, 21 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 509 mg sodium, 17 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(4 from 2 votes)(Follow up) I just re-accessed this page & saw that the list of ingredients is now here as well as the full instructions. Thank you for updating it. Now I can make this properly!
Good recipe. Little too “tomatoey” so I added lemon juice to try to cut the acid. Next time will not use as much Paasata. Thanks for the 1 pot meal!
Fast & filling meal!
This recipe, which looks like it could be delicious, is the worst formatted recipe I've ever seen on FOK. Couldn't the author have taken the time to use your usual format of Ingredients List, Instructions, and Tips???!!
This is delicious with brown rice pasta and smoked paprika! We used chipotle seasoning for an extra kick - yum!
What a great idea, and a very easy recipe to construct and follow. Also, I will serve this over steamed rice (Lundberg), though I toyed with the idea of Spanish Rice pilaf.. This is a meal that can be adapted and adjusted so easily... Thanks for all the suggestions!