Ingredients for 8 servings
¼ cup Mexican cheese blend, plus more for topping (Optional)
¼ cup taco seasoning, like Old El Paso, medium
½ medium red onion, sliced
1 (13.5 oz.) box of whole wheat rotini or any pasta you like
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can Rotel canned tomatoes and chilies, I used the Mexican blend with lime and cilantro
1 medium green bell pepper, cut into thin strips
1 tsp. salt
2 cups frozen corn kernels
2 tsp. oil
4 cups fat-free chicken or vegetable broth
¼ cup taco seasoning, like Old El Paso, medium
½ medium red onion, sliced
1 (13.5 oz.) box of whole wheat rotini or any pasta you like
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can Rotel canned tomatoes and chilies, I used the Mexican blend with lime and cilantro
1 medium green bell pepper, cut into thin strips
1 tsp. salt
2 cups frozen corn kernels
2 tsp. oil
4 cups fat-free chicken or vegetable broth
Directions
Add all but the black beans and he Mexican cheese to a large pot. Stir, cover, and bring to a rolling boil.
Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.
Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.
Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.
Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.
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