Fiesta Spaghetti

Hot spaghetti tossed with spicy tomatoes, onion and black beans for an easy meatless entree with a Tex-Mex twist
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  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings (1 cup each)
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8 ounces dry spaghetti, uncooked

2 tablespoons Pure Wesson® Vegetable Oil

1 cup chopped onion

2 cans (8 oz each) Hunt's® Tomato Sauce

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1/2 teaspoon ground cumin


  1. 1. Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
  2. 2. Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
  3. 3. Drain spaghetti; add to skillet and toss with tomato mixture.