- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
3 cups elbow macaroni
2 16-ounce cans black beans, drained and rinsed
4-oz can chopped green chilies
14 to 16-ounce can tomatoes, chopped with juices
10 ounce pack thawed frozen corn kernels
2 tablespoons barbecue sauce
3/4 teaspoon ground cumin
salt and pepper
For garnish: chopped fresh cilantro and minced fresh jalapeno pepper
Directions
- Bring water to a boil and cook pasta. Meanwhile simmer beans in a saucepan with the remaining ingredients. When pasta is done spoon in bowls, ladle beans over top and garnish with cilantro and hot pepper.
