Mexican Black Bean Pasta

I should rename this recipe, “Mexican Fiesta for Your Taste Buds!” All of your favorite Mexican fare served atop black bean pasta! YES, pasta made from black beans, and nothing else. Cilantro and lime is infused with every aspect of this recipe, making you think you just topped your pasta with the best tasting salsa and guacamole. The cilantro lime corn is to-die-for, and the cashew sour cream makes this dish very unique and amazingly satisfying. My favorite part of this recipe is that it’s uber healthy with enough good fat and protein to keep a vegetarian happy and healthy! This will become a family favorite in your house hold.

1/3 package Black Bean Pasta, Asian Fusion (can be found in Whole Foods)
2 cups organic frozen corn
2 ripe avocados
2 tomatoes, chopped
2 handfuls cilantro, finely chopped (cilantro lovers, feel free to add more)
2-3 limes (or more, I think I used at least 3)
1 jalapeno pepper, seeded and finely diced
3 green onions, finely chopped
Extra Virgin Olive Oil and/or Ghee or Pasture butter (for non vegans)
1 cup Daiya Rice Cheddar Cheese
Garlic Powder to taste
Sea Salt to taste
Cashew Sour Cream (optional) or Vegan Sour Cream

Cashew Sour Cream Ingredients

1 cup raw organic cashews (soaked 2-4) hours
juice of 1 lemon
1 tsp. apple cider vinegar (optional, that taste varies with or without it, but still delicious either way)
1/4 cup purified water

Instructions: I recommend prepping the cilantro, tomatoes, avocado, corn and sour cream before making the pasta.

1.Make Cashew Sour Cream
2. Chop cilantro.
3. Chop tomato and green onion and combine in a bowl, set aside.
4. Scoop out avocado flesh, cut into wedges or cubes, your choice. Add to a bowl, squeeze a little lime over avocado to prevent from browning, and set aside.
6. Add frozen corn to a sauce pan with a little water and heat through. Drain, add back to pot. Add a little Ghee with EVOO, or just EVOO (for vegans), juice of 2 lime wedges, several pinches of cilantro and garlic powder to taste. Gently warm for a few minutes.
7. Prepare pasta according to directions. Drain and rinse, add a little olive oil and sea salt, stir well until pasta is thoroughly coated.
8. Layer on a plate: pasta, Daiya Cheese, corn, tomato, avocado. Generously squeeze lime and sprinkle generous amounts of cilantro. Top with cashew sour cream and green onion and serve!

Making Cashew Sour Cream

1. Drain and rinse cashews.
2. Add lemon juice, cashews, water, and apple cider vinegar (if using it) to Vitamix or food processor.
3. Blend until smooth and creamy.

Notes:
Adjust amount of water: less for a thicker sour cream and more for a thinner, creamier texture.