Easy Mexican Pasta Recipe | Dr. McDougall
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Ingredients
- 12 Ounce Bag Penne pasta
- 1 1/2 Cups Frozen corn kernels
- 15 Ounce Can Black or pinto beans, drained and rinsed
- 14 Ounce Box Pomi chopped tomatoes
- 1 Or 2-4 Ounce Cans Diced green chiles
- 1 Tsp Oregano
- 1 Tsp Ancho-pasilla chili powder
- 1 Tsp Ground cumin
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