Southwestern Black Bean and Sweet Potato Pasta

This Southwestern Black Bean and Sweet Potato Pasta is a quick and easy weeknight meal that's packed with flavor. The combination of sweet potatoes, black beans, corn, and bell peppers gives this pasta a hearty and satisfying texture, while the cumin and chili powder add a touch of spice. This pasta is also a great way to use up leftover sweet potatoes or black beans.

I first came up with this recipe when I was looking for a quick and easy way to use up some leftover sweet potatoes and black beans. I had some penne pasta on hand, and I thought that the sweet potatoes and black beans would be a great addition. I also added some corn, bell peppers, and spices to give the pasta some extra flavor. The result was a delicious and satisfying meal that was perfect for a weeknight dinner.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound penne pasta
• 1 medium sweet potato, peeled and cubed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

Instructions

1. Cook pasta according to package directions.
2. While pasta is cooking, microwave sweet potato for 5 minutes, or until softened.
3. Drain pasta and add it to a large bowl.
4. Add sweet potato, black beans, corn, red onion, green bell pepper, cumin, and chili powder to the bowl.
5. Stir until well combined.
6. Serve immediately.

Why It Works

• The combination of sweet potatoes, black beans, corn, and bell peppers gives this pasta a hearty and satisfying texture.
• The cumin and chili powder add a touch of spice to the pasta.
• This pasta is a great way to use up leftover sweet potatoes or black beans.