Came up with this when I was craving a cheesy baked spaghetti. You can make this many different ways with any veggies/protein you want. I love this so much because it is so easy, economical and makes for AWESOME leftovers!
My Private Note
Units: US | Metric
- 226.79 g spaghetti, cooked
- 425.24 g can black beans, rinsed and drained
- 236.59 ml corn (fresh, frozen, canned)
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced (may use less, I love garlic!)
- 2.46 ml cumin
- 2.46-4.92 ml oregano
- 4.92 ml chili powder
- 2.46 ml salt (to taste)
- 1.23 ml pepper (to taste)
- 2 (453.59 g) can tomato sauce
- 177.44-236.59 ml shredded cheddar cheese (or use Daiya)
- 14.79 ml olive oil
- cilantro, chopped
- 1Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
- 2Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
- 3Add black beans and corn to mixture. Cook for 2 minutes.
- 4Add tomato sauce. Cook for 2 minutes.
- 5Mix spaghetti with the bean/tomato mixture.
- 6Spread into casserole dish.
- 7Sprinkle with Daiya cheese or cheese.
- 8Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
- 9Remove from oven and let stand for 5 minutes.
- 10Top with cilantro and serve.
Browse Our Top Black Beans Recipes
Nutritional Facts for Jen's Southwestern Baked Spaghetti (Vegetarian/Vegan)
Serving Size: 1 (247 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 288.5
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 605.5 mg
- Total Carbohydrate 53.6 g
- Dietary Fiber 8.3 g
- Sugars 7.0 g
- Protein 11.9 g