So it’s Cinco de Mayo and I really want to make (or go out for) fish tacos but that’s not happening.  Instead I whipped this up with what I had around.  Luckily, I had bought a plantain, limes, and avocado, or else calling it a Cinco de Mayo meal would’ve been difficult  I had also made a bolognese sauce and had some pasta left over so I added that in too.  It had a nice mix of flavors overall.  I served it sort of room temperature.  The roasted veggies were hot, pasta and beans room temperature, and the cheese, sour cream, avocado, jalapeno, and lime juice were cold, giving it bright and comforting spots.  Some grilled shrimp would be a good addition with the leftovers.

prep time: approximately 10 minutes
cooking time: approximately 30 minutes
servings: approximately 3

2 handfuls of whole wheat spaghetti (cooked al dente)
1 15 oz. can of cannellini/black/kidney beans (rinsed and drained)
1 jalapeno, seeded and finely chopped
1/4 of an avocado (chopped)
juice of one lime
sour cream
1 c. freshly grated cheddar cheese

Roasted Veggies

Preheat oven to 400F

1 plantain, peeled and sliced
1 small butternut squash, peeled and chopped into 1 inch pieces
1 red pepper, chopped
1 red onion, peeled and sliced into half moons
1 tsp. cumin
1 tblsp. olive oil
salt and pepper

Toss with olive oil, salt and pepper, and cumin.  Spread on a large baking sheet and roast till caramelized for about 30 minutes.  About halfway through, check the veggies and scrape up with a spatula.

After roasting the veggies, toss them with the pasta, beans, and jalapeno.  Lightly mix in the avocado and lime juice.  Check for seasoning and add more salt and pepper if needed.  Top each serving with some sour cream and grated cheese.