Southwestern Vegetarian Pasta

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen corn
• 1 cup vegetable broth
• 8 ounces uncooked fusilli or penne pasta
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded cheddar cheese

Directions

1. In a large skillet, heat oil over medium heat.
2. Add onion and garlic; cook and stir until onion is tender, about 5 minutes.
3. Stir in chili powder, cumin, oregano, salt, and pepper. Add beans, tomatoes, corn, and broth; bring to a boil.
4. Reduce heat; simmer, uncovered, for 10 minutes.
5. Stir in pasta; cook, uncovered, until pasta is tender, about 10 minutes.
6. Stir in cilantro; cook until heated through, about 2 minutes.
7. Sprinkle with cheese.

Interesting Facts

• This Southwest-style vegetarian pasta dish is a great way to add some color to your dinner plate!
• It's a great way to use up leftover vegetables, too - just substitute your favorite vegetables for the ones in the recipe!
• This dish is a good source of protein and fiber, thanks to the black beans and vegetables.