Thursday, October 26, 2017

Green Chile Fettuccine with Black Beans & Corn

This is one of those pantry meals that is fast and easy to put together on a day when you're not in the mood to do much to get dinner on the table.  Depending on what constitutes your usual pantry stock, you may need to do a little planning to make sure you have some Mexican crema and cotija cheese on hand. Get some and give this vegetarian dish a try, and I'll bet you'll start making sure to keep them nearby.

Cotija cheese is a softish white cheese usually sold in rounds or wedges that crumbles much like feta. Mexican crema is a tart sour cream-like sauce sold in jars.  If you can't find it, try combining good full fat sour cream with equal parts heavy cream and a bit of salt.

Green Chile Fettuccine with Black Beans & Corn
serves 4

1 box fettuccine pasta
2 T. olive oil
2 onions, diced
3 cloves garlic, minced
1 cup vegetable broth, or light beer
4 cans diced green chiles*
1 cup Mexican crema
1/2 cup milk
1 cup frozen corn kernels
1 can black beans

* or Hatch chiles, or a blend of mild green chiles and jalapenos, or 3-4 fresh poblanos, roasted and peeled.  You get the idea.

Prepare fettuccine according to package instructions. Set aside once done.

Add olive oil to a deep sided hot skillet set to medium high.  Add onion, and cook stirring constantly for a couple minutes, then lower heat and let caramelize for 15-20 minutes.

While onions caramelize, combine chiles, milk and Crema in the blender and puree until smooth and creamy. Set aside.

Raise heat in skillet. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add broth or beer, and cook until liquid is decreased by about half, about 5 minutes.

Add beans and corn to skillet.

Add chile cream sauce to skillet, and stir to combine.  Lower heat - the sauce should simmer, but not boil, for about 5 minutes or until thickened slightly.

Add fettuccine to skillet stirring to coat evenly with sauce.

To serve, plate the fettuccine, and sprinkle generously with crumbled cotija cheese.


  1. This looks and sounds delicious. I love black beans - Thanks for sharing at the What's for Dinner Party!

  2. Now THIS is what I call supper. Pinning, saving, and totally making this. --April, #wonderfulwednesdays

  3. this would be great for the pasta lovers in our family thanks for sharing
    come see us at

  4. This looks delicious! We just started the Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie

  5. This sounds super yummy! Thanks for sharing the recipe with SYC.

  6. I love that you puree the chiles into the creamy sauce so their flavor gets evenly distributed! Sounds delicious!

  7. This looks so good! I love trying new recipes!

  8. I love green chile anything! I bet I'd love this recipe.

  9. Looks very comforting. May I please request you to update your post and link it to Fiesta Friday ( the co-hosts Laurena @ Life Diet Health (( Trupti @ My Culinary Saga (

  10. Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

  11. I'll have to try this! Thanks so much for linking at To Grandma's House We Go link party! Your project has been pinned. We hope to see you again this Wednesday!

  12. I love seeing hearty alternatives to 'meaty' recipes and black beans are a favourite of mine. Thanks for sharing!

  13. I never thought of a southwest past before but it SOUNDS dreamy!

  14. Looks so yummy! Thanks for linking up at Friday Frenzy Link Party! Pinned!!

  15. This is a combo of two of my favs. Pasta and the flavors of Mexico!! I cannot wait to make this recipe.