Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.

Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.

Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.

Per serving: Calories 420; Fat 10 g (Saturated 3 g); Cholesterol 28 mg; Sodium 635 mg; Carbohydrate 65 g; Fiber 17 g; Protein 22 g

Photograph by Antonis Achilleos