Spicy Mexican Black Bean Pasta

Ingredients

• 1 can (15 oz / 425 g) Black beans (canned, drained and rinsed)
• 180 g Dried pasta (penne or spaghetti)
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1/2 tsp Smoked paprika(optional)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Lime juice
• 1/2 medium Avocado
• 1/4 cup Water or pasta cooking water(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 10–12 minutes). Reserve 1/4 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic for 30–60 seconds until fragrant.

3. 3

   Add black beans, cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir and simmer for about 6–8 minutes, mashing a few beans to thicken.

4. 4

   Add drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen. Turn off heat and stir in lime juice.

5. 5

   Serve immediately, topping with sliced or diced avocado.