Southwestern Black Beans with Wagon Wheels
½ pound(s), wagon-wheel variety
1 medium, chopped
Uncooked bell pepper(s)
2 item(s), medium, assorted-colors, seeded and chopped
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
- 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.