"Mexican" Pasta with Black Beans and...

Brussel Sprouts!  Didn't want to put them in the title and scare anyone off! (shh!!)

These sprouts are first sauteed in butter and chiles with broth, butter and sour cream - they melt in your mouth.  They are then mixed with pasta and beans to create a unique and filling main dish!

You could also eat these sprouts on their own as a side dish, I just chose to incorporate them into a pasta main dish


Brussel Sprout Ingredients/Recipe

4 c. raw, fresh Brussel Sprouts (or 1 bag frozen and cooked in microwave)
*Half the sprouts before cooking with broth etc.

1 c. Vegetable Broth
2 TBSP Butter (I use Earth Balance)
2 TBSP Sour Cream or Tofutti Sour Cream (vegan version, sold at Whole Foods etc.)
1 tsp Chipotle Chiles in Adobo sauce -
All grocery stores carry in the Mexican section  
*I use 1 "cube" (see below)

(I blend a can up in my Ninja, then freeze into ice cube trays, half full and then put them in a baggie in the freezer, so I can just pop one "cube" out when I need it for recipes - this stuff is strong and spicy so a can would go to waste otherwise!)

Method:

In a large soup pot, melt 1 TBSP butter,
Add in the halved brussel sprouts, stir to coat and cook 1-2 min.
Add in 1 c. broth and simmer until most of the liquid has evaporated (about 10 min., stirring frequently)
Add in the cube/tsp of Chipotle Chile sauce and 2 TBSP Tofutti Sour Cream (or dairy sour cream)
Stir to combine and set aside sprouts


Pasta with Beans

1/2 Box Whole Grain Pasta (I used Rotini), cooked
1 Can Black Beans - Drained and Rinsed
Brussel Sprouts (cooked as above)
1 Large Tomato, Diced - About 1 c. diced (or 1 can of Diced Tomatoes, Drained)
1/2 Red Onion, Finely Diced
Garlic Powder, Salt, Pepper to taste

Combine cooked pasta with all the ingredients, add spices to taste and stir

Can be eaten hot, room temperature or cold like a pasta salad!