Tex-Mex Pasta Skillet - Second Harvest

Ingredients

• 8 oz. dry pasta of choice
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 14.5 oz. can diced tomatoes
• 8 oz. tomato sauce
• 15 oz. can black beans
• 1 cup corn, fresh, frozen or canned
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• pinch of crushed red pepper
• 1 cup cheddar cheese shreds or generous drizzle of cashew queso (optional)
• Boil pasta according to package instructions. Drain.
• Heat oil over medium heat in a large skillet. Add onions and garlic, cook 4-5 minutes until onion is soft. Add diced tomatoes, Cook for another 2 minutes.
• Add cooked pasta, tomato sauce, black beans, corn, cumin, coriander, paprika, and red pepper flakes. Season with salt and pepper.
• If using cheese, sprinkle on top. Cover, reduce heat to low until cheese has melted and ingredients are warmed through.