Southwestern Black Bean Spaghetti

Black bean spaghetti is one of the most genius creations in the world of healthy food since kombucha (that is a serious statement) It's got the look and feel of pasta but it's got 25 grams of protein and 12 grams of fiber in each serving. And the best part is it has one ingredient: black beans. AND they're gluten free. It's like a win win win win.

I got my black bean pasta from Explore Asian at the Expo West booth but you can buy them online here

This recipe is super hearty and filling but won't make you bloated! Also a stellar meal to bring with you to work- make a big batch of it and put it into glass containers for a healthy meal prepped lunch ready in an instant. 


1/4 package Black Bean Spaghetti (got mine from Explore Asian Cuisines)

1/2 zucchini, spiralized into "noodles"

1/4 Red Bell Pepper

2 handfuls Baby Spinach

1/4 cucumber

1/4 cup corn (canned in water works great- just rinse 'em)

1/4 avocado, mashed with fresh organic lemon juice

1 tbsp vegan cheese (I used Leaf Cuisine Plain Cream Cheese)

pumpkin seeds + dill for garnish


  1. Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes or until tender. It's imperative not to overcook them, so watch them carefully. Once done, remove from heat, rinse under cool water and set aside.

  2. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.

  3. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles. A friend gifted me her homemade sauce which was incredible! But you can find general spicy adobo chipotle recipes. This one looks pretty good.

  4. Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!

  5. Enjoy.