What we like about Mexican Goulash is that it is so thick and filling. It’s thicker than a stew, but not as stiff as a casserole. When it came out of the test kitchen it didn’t seem right to call it stew or casserole, so we called it “goulash”. And it’s another good dish for cold weather. It will fill your stomach and keep you powered up for hours. Is it any wonder? Look at the fiber content! And by changing the spicy heat of the salsa – mild, medium, or hot – you can take this dish from mild to spicy in an instant. Avocado is a delicious topper, but you can save yourself about 80 calories and 7 g of fat by leaving it off. Just sayin’.
- 1 15 oz can - black beans, drained and rinsed
- 1 cup - water
- 1 tsp - dried oregano
- 2 tsp - chili powder
- 1/2 tsp - chipotle chili powder (optional)
- 2 cups - your favorite salsa
- 2 cups - water
- 2 cups - corn kernels, fresh or frozen
- 2 cups - whole grain elbow pasta
- 1 medium - avocado, skin and pit removed, sliced
- In large sauce pot over medium heat, stir together black beans, 1 cup water, oregano, and chili powders. Using an immersion blender, puree for a few seconds to blend the ingredients but still leave small chunks visible.
- Stir in the salsa, 2 cups water, and corn. Bring to a boil, then add the pasta. Reduce heat to medium-low, cover, and cook until pasta is tender, about 10-12 minutes, stirring occasionally. Salt to taste.
- To serve, ladle into individual bowls and top with slices of avocado, if using.
Nutrition (per serving): 430 calories, 66% calories from carbohydrates, 13% calories from protein, 21% calories from fat, 15.4g fiber.