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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Light and Tasty Magazine. Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
2 teaspoons olive oil |
3 cups reduced-sodium beef broth or 3 cups vegetable broth |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 cups picante sauce |
1 cup uncooked spiral shaped pasta |
1 small green pepper, chopped |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 cup shredded reduced-fat cheddar cheese |
3 tablespoons reduced-fat sour cream |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender.
2. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently.
3. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender, stirring occasionally.
4. Serve with cheese and sour cream.
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