Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (7.05 oz) pkg Explore Asian Authentic Cuisine black bean spaghetti shape noodles | ||
| 2 tsp. olive oil | ||
| 1 tbsp. minced garlic | ||
| 1 (8 oz) pkg Monterey sliced baby bella mushrooms | ||
| 1 small onion, diced | ||
| 1 green pepper, seeded, cored and diced | ||
| 1 tbsp. olive oil | ||
| 1 (11 oz) can chipotle corn | ||
| 1 (14.5 oz) can no-salt-added fire roasted tomatoes | ||
| 1 (8 oz) pkg Frontera green chile enchilada sauce | ||
| 1 (8 oz) pkg Greek yogurt cream cheese, softened | ||
| Chopped cilantro, optional |
Directions
- Prepare noodles according to package directions.
- Meanwhile, heat a large pan over medium heat. Add olive oil and garlic and sauté for 1 minute. Stir in mushrooms, onion and green pepper and sauté for 2 minutes. Stir in corn and tomatoes. Reduce heat to low.
- In a small bowl, combine enchilada sauce and cream cheese. Stir into vegetables.
- Evenly divide black bean spaghetti among 6 bowls. Top each bowl with cream sauce. Garnish with cilantro, if desired.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 480mg
- Total Carbohydrates: 32g
- Protein: 25g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 30%
0%
Calcium 25%
Recipe Source:
Hy-Vee chefs.