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“Hot spaghetti tossed with spicy tomatoes, onion and black beans for an easy meatless entrée with a Tex-Mex twist”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 8 ounces spaghetti, uncooked
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 cup chopped onion
  • 2 (8 ounce) cans Hunt's® Tomato Sauce
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
  • 12 teaspoon ground cumin

Directions

  1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
  2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
  3. Drain spaghetti; add to skillet and toss with tomato mixture.
  4. COOK'S TIPS: Breaking spaghetti in half before cooking will make it easier to toss with tomato mixture. Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder-flavored dish. Spaghetti may be topped with shredded cheese, sour cream or green onions, if desired.

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