Southwestern black beans with wagon wheels
7
Points®
Total time: 32 min • Prep: 12 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Wagon-wheel pasta, also known as route, is great for capturing heavy sauces with chunky vegetables or meat. Its whimsical look is fun for kids and makes this dish super fun. Ready in just over 30 minutes, these six generous servings feature a sauce made of hearty black beans simmered with onions, peppers, corn and tomatoes with green chiles. Oregano and ground cumin layer in the Tex-Mex flavor that brings the dish together. Make a double batch of the bean and tomato mixture and freeze it for another meal. It can be refrigerated for up to three days or frozen for up to six months.
Ingredients
Uncooked pasta
½ pound(s), wagon-wheel variety
Olive oil
1 Tbsp
Onion
1 medium, chopped
Bell pepper
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 blend
1 cup(s)
Instructions
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.
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