I love Mexican food. I threw together this Mexican Spaghetti dish tonight after rushing in the door at 6:00 p.m. and it was quick to prepare and delicious! I even made homemade enchilada sauce for it. Of course you can buy already prepared enchilada sauce, but when you make your own you know exactly what’s in it. Start by getting your pasta on to cook right away and then make up the enchilada sauce. Once those are done toss everything together and enjoy!
- 300 grams spaghetti
- 3/4 cup organic frozen corn
- 1 can black beans
- Large bunch of fresh coriander (or to taste)
- Salt and pepper to taste
- Top with grated chedder cheese
- Enchilada sauce (recipe below)
Boil the pasta until al dente, and drain. Add to the pan with the drained pasta, the corn, black beans, coriander, and enchilada sauce and return to low heat. Cook, stirring constantly, for a couple of minutes until everything is warm. Season to taste, and serve topped with grated cheese.
Homemade Enchilada Sauce
- 28 oz can whole tomatoes (drained)
- 3 tbsp olive oil
- 4 tbsp flour (for thickening)
- ½ tsp cayenne chili pepper (more if you like it hot)
- 2 tsp mild chili powder
- 1 tsp garlic powder
- 2 1/2 cups vegetable stock
Purée the drained tomatoes in a food processor and set aside. In a saucepan, heat the oil on medium heat. Add the flour and spices, and cook over a very low heat for 1 minute, whisking continually. Add the puréed tomatoes and whisk into the spice mixture cooking for 1-2 minutes. Add the vegetable stock, and whisk again to combine. Turn the heat up to medium, and simmer sauce until it begins to thicken. It will not be thick, just silky and smooth.