Heat the oil in a large skillet over medium high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 minutes more. Add the uncooked spaghetti and cook, stirring occasionally until slightly toasted, about 5 minutes.
Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
Divide the pasta and beans among bowls and top with the remaining cilantro and cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 14.7mg||5 %|
|Sodium 142.2mg||5 %|
|Potassium 218.6mg||6 %|
|Total Carbohydrate 45.9g||13 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 45g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 281
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