Mexican Black Bean Spaghetti (Gluten-free, Grain-free, Vegetarian)

• 1-78 ounces, weight Dry Black Bean Spaghetti
• 4 cups Water
• 1 pinch Sea Salt
• 1/2 cups Canned Corn
• 1/2 Tablespoons Butter
• 1/2 whole Fresh Lime
• 1/4 cups Fresh Cilantro
• 1 pinch Garlic Salt
• 1/2 ounces, weight Cheddar Cheese
• 1 whole Plum Tomato
• 3 slices Jalapeno Pepper
• 1/2 whole Avocado
• 1 Tablespoon Green Onion
• 1/4 cups Greek Yogurt Or Sour Cream
• 1 teaspoon Hot Sauce, Optional

1. 1.
2. Cook pasta in the water as directed on the package.
3. Suggested: Bring the 4 cups water to boil with the pinch of sea salt; add in pasta and reduce heat to low.
4. Let simmer for about 8 minutes or until desired tenderness.
5. 2.
6. Warm (no salt added) corn in the microwave with butter, squeeze of lime juice (approximately 1 wedge), chopped cilantro to taste, and garlic salt to taste (optional).
7. 3.
8. While pasta cooks, shred cheddar cheese, dice tomato and jalapeno and roughly toss together.
9. Slice avocado and reserve green onions and fresh cilantro for garnish.
10. 4.
11. Drain pasta, plate and immediately top with cheddar cheese.
12. Add avocado slices and warmed cilantro lime butter corn on top of cheese, then tomatoes and jalapeno pepper.
13. Squeeze lime juice over top of pasta, then top with plain Greek yogurt or sour cream, fresh cilantro, and green onions.
14. Hot sauce or cayenne pepper is optional.

black, water, salt, corn, butter, fresh cilantro, garlic, cheddar cheese, tomato, pepper, avocado, green onion, greek yogurt, hot sauce

Taken from tastykitchen.com/recipes/main-courses/mexican-black-bean-spaghetti-gluten-free-grain-free-vegetarian/ (may not work)