Spicy Southwestern Spaghetti with Avocado and Black Bean Meatballs

Serves: 4

INGREDIENTS
For the Black Bean Meatballs
½ large red onion, cut into 3-4 large chunks
2 garlic cloves
1 jalapeño pepper, seeded (or not, if you like heat)
1¾ cups or 1-14 oz. can black beans, rinsed and drained
1 cup panko breadcrumbs
¼ cup fresh cilantro
1 tbsp. lime juice
½ tbsp. olive oil
1 tsp. ground cumin
½ tsp. salt
¼ tsp. pepper

For the Sauce
1 tbsp. olive oil
1 red bell pepper, diced
½ large red onion, diced
3 garlic cloves, minced
1-28 oz. can crushed tomatoes
2 tsp. agave (or sweetener of choice)
1-3 tbsp. cayenne pepper hot sauce (or to taste)
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
¼ tsp. salt
¼ tsp. black pepper
¼ cup finely chopped fresh cilantro
For Serving
8 oz. dried spaghetti
1 avocado, sliced

INSTRUCTIONS

Make the Black Bean Meatballs

Preheat oven to 350°.

Place all ingredients into food processor bowl and pulse until well chopped and blended, stopping to scrape down sides of bowl as needed. Lightly oil a baking sheet. Put on some gloves. Roll mixture into 1 inch balls (you should get about 20) and arrange on baking sheet. Bake 40 minutes, flipping once, about half way through.

Make the Sauce

Coat the bottom of a large saucepan with olive oil and place over medium heat. Add bell pepper and onion. Saute until softened, about 5 minutes. Add tomatoes, agave, hot sauce, oregano, cumin, chili powder, salt and pepper. Stir to incorporate. Bring to a simmer and lower heat. Allow to simmer over low heat for 15 minutes.
Remove from heat and stir in cilantro.

Prepare the Pasta and Serve
When meatballs are about halfway done, bring a large pot of water to a boil and add spaghetti. Cook according to package directions. Drain into a colander and return to pot. Toss with a few dashes of olive oil.
Divide noodles onto plates and top with sauce, avocado slices and black bean meatballs.

From connoisseurusveg.com