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Southwest Pasta with Black Beans and Cotija Cheese

(recipe courtesy of Pappardellespasta.com)


  • 1/2 lb. Pappardelle's Southwestern Blend Pasta
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1 Tbsp. olive oil
  • 1-15 oz. can black beans rinsed and drained
  • 1/4 c. 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 c. green olives cut in half
  • 1 avocado cut into cubes


  1. Cook pasta in 6-8 quarts of rapidly boiling water until al dente (about 5-8 minutes) Rinse with cold water
  2. While pasta is cooking in a heavy saucepan cook onions 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.
  4. Serve at room temperature
  5. Serves 4-6.