Southwestern Black Beans with Wagon Wheels
- Total Time
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 pasta½ pound(s), wagon-wheel variety
olive oil1 Tbsp
uncooked onion(s)1 medium, chopped
uncooked bell pepper(s)2 item(s), medium, assorted-colors, seeded and chopped
dried oregano1 tsp
ground cumin1 tsp
canned diced tomatoes14 ½ oz, with green chilies
canned black beans15 ½ oz, rinsed and drained
canned yellow corn7 oz, drained
shredded reduced-fat Mexican-style cheese1 cup(s)
- In a large pot of lightly salted boiling water, cook the pasta according to package directions; drain.
- 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.
- 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.