1 pot southwest pasta
•1 13.5 oz. box of pasta, any type will do.
•2 cups frozen corn kernels
•1 medium green bell pepper cut into thin strips
•½ medium red onion, sliced
•1 15 oz. can Rotel canned tomatoes and chilies
•¼ cup taco seasoning
•1 tsp. salt
•2 tsp. extra virgin olive oil
•4 cups fat-free chicken broth
•1 15 oz. can black beans, drained and rinsed
•¼ cup Mexican cheese blend, plus more for topping (Optional)
1.Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
2.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.
3.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.