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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
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