I know, it’s been a while since I’ve cooked a new savory entrée. But I finally did last night, and it was very good.
The recipe is adapted from one in “Clean Eating” magazine.
I didn’t have macaroni on hand, and made it with brown rice and quinoa fusilli.
3 cups pasta
1 can black beans, rinsed and drained
1 plum tomato, diced
1/2 avocado, pitted and diced
1 tsp lime juice
1 tbsp butter
1/4 red onion, diced
1 tbsp flour
1.5 cups 1% milk
1 cup shredded cheese
6 oz. nonfat plain Greek yogurt
chopped cilantro leaves
salt, pepper, and crushed red pepper flakes, to taste
Cook pasta, drain and return it to the pot. Add in beans and cover.
In a bowl, combine the tomato, avocado, cilantro, and lime juice.
In a saucepan on medium, melt the butter and sauté the onions. Add flour and cook for about a minute, stirring. Add the milk and heat for another few minutes, continuing to stir. Remove from heat and stir in cheese until mostly melted. Stir in yogurt. Sprinkle in salt, pepper, and crushed red pepper flakes to taste. Add this mixture to the pot with macaroni and beans. I left everything covered for a little while, and that seemed to help it thicken up.
Serve with tomato mixture on top (unfortunately, did not get a good picture with the tomatoes on top).
It was a delicious, creamy pasta dish, and still fairly healthy. And I loved the Mexican twist on it.