Saucy, Spicy Pappardelle's Southwestern Blend Pasta with Black Beans and Cotija Cheese (serves 4-6)

This recipe is a flavor explosion! Now, I’m not a big fan of leftovers, but this pasta is even better the next day. The flavors meld together and become even more intense.

Ingredients

1 lb Pappardelle’s Southwestern Blend Pasta
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 15 oz. can black beans, rinsed and drained

1/4 cup sour cream or plain yogurt
1, 10 oz can of enchilada sauce
8 oz Cotija cheese, crumbled (or feta)
1 bunch scallions, chopped
1 bunch cilantro, coarsely chopped
1/2 cup green olives, cut in half
1 avocado, cut into cubes

Method

1.  Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Rinse with cold water.
2.  While pasta is cooking, in a heavy saucepan cook onion and garlic in olive oil over medium-high heat. Add beans and enchilada sauce, simmer gently, stirring occasionally until thickened, about 6 minutes. Remove from heat and stir in sour cream and salt to taste.
3.  In a large serving bowl add pasta. Pour sauce over the top. Add cheese, scallions, cilantro, green olives and avocado. Mix well.

Serve at room temperature.

Copyright © 2011 by Pappardelle’s Pasta Co.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta!  The photo and description come courtesy of The Eclectic Connoisseur's Weblog.