Ingredients
2
cups uncooked rotini pasta (6 ounces)
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1
can (14 1/2 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
1
can (8 ounces) tomato sauce
2
teaspoons chili powder
1/2
teaspoon ground cumin
1/4
teaspoon salt
1
can (15 to 16 ounces) pinto beans, rinsed and drained
1
cup frozen whole kernel corn
1/4
cup shredded Cheddar cheese (1 ounce)
Preparation
Cook and drain pasta as directed on package.
While pasta is cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.
