Southwestern Black Beans with Wagon Wheels

SmartPoints® value per serving
Total Time
32 min
12 min
20 min
Wagon-wheel pasta, or ruote (pronounced ro-OH-tay), is a whimsical way to add great fun to a dish—and great for carrying chunky sauces such as this.


Uncooked pasta

½ pound(s), wagon-wheel variety

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

2 item(s), medium, assorted-colors, seeded and chopped

Dried oregano

1 tsp

Ground cumin

1 tsp

Canned diced tomatoes

14½ oz, with green chilies

Canned black beans

15½ oz, rinsed and drained

Canned yellow corn

7 oz, drained

Shredded reduced-fat Mexican-style cheese

1 cup(s)


  1. In a large pot of lightly salted boiling water, cook the pasta according to package directions; drain.
  2. Heat the oil in the same pot over medium-high heat. Add the onion and bell peppers. Cook until the vegetables just begin to soften, about 3 minutes. Stir in the oregano and cumin. Cook, stirring frequently, until fragrant, about 30 seconds.
  3. Add the tomatoes, beans, and corn to the pot; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 5 minutes. Return the pasta to the pot and simmer until heated through, about 1 minute. Serve the pasta in bowls, sprinkled with the cheese. Yields 1 1⁄3 cups pasta and scant 3 tablespoons cheese per serving.


For a nonvegetarian version, add 1 1/2 cups cooked chicken breast chunks to the sauce and heat through with the cooked pasta. You’ll be adding a POINT per serving, as well as an extra dose of lean protein.This is a great “sauce” to make ahead. Simply prepare the recipe (omitting the pasta and cheese), let cool to room temperature, then refrigerate for up to three days or freeze for up to six months.