Saucy, Spicy Southwestern Blend with Black Beans and Cotija Cheese

Serving Size:  3-4


1-1/2 cups Pappardelle’s Southwestern Blend
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 (15 oz.) can black beans, rinsed and drained
1/4 cup sour cream or plain yogurt
1 (10 oz.) can enchilada sauce
8 oz. Cotija (or Feta) cheese, crumbled
1 bunch scallions, chopped
1 bunch cilantro, coarsely chopped
1/2 cup green olives, cut in half
1 avocado, cut into cubes


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. While pasta is cooking, cook onion and garlic in olive oil over medium-high heat in a heavy saucepan. 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.