Black Bean Pasta Bowl
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
1-1/4 cups dry elbow macaroni, uncooked
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup Birds Eye® Sweet Kernel Corn
3 tablespoons barbecue sauce
1/4 teaspoon ground cumin
1/2 cup shredded Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 150 mg | 15% |
Carbohydrate | 53 g | 18% |
Cholesterol | 14 mg | 5% |
Total Fat | 6 g | 9% |
Iron | 3 mg | 16% |
Calories | 322 kcal | 16% |
Sodium | 623 mg | 26% |
Protein | 13 g | 26% |
Saturated Fat | 3 g | 14% |
Sugars | 7 g | 1% |
Vitamin C | 5 mg | 8% |
Cook macaroni according to package directions, omitting salt.
Meanwhile, combine all remaining ingredients, except cheese, in large saucepan; simmer over medium heat 8 to 10 minutes or until hot, stirring occasionally.
Stir cooked macaroni into bean mixture. Sprinkle with cheese.
The cheese can be stirred into the macaroni mixture, if desired.
Serve mixture unheated with the cheese diced when you don't want something hot. This makes it perfect for entertaining or a family picnic.
Black Bean Pasta Bowl