Easy Mexican Pasta
Prep: 10 minutes Cook: 10 minutes
By Tiffany Hobson
This is a variation of Mary’s Mexican Pasta dish from her Quick and Easy Cookbook
- 12 ounce bag penne pasta
- 1 1/2 cups frozen corn kernels
- 15 ounce can black or pinto beans, drained and rinsed
- 1 box Pomi chopped tomatoes
- 1 or 2 4 ounce cans diced green chiles
- 1 tsp oregano
- 1 tsp ancho-pasilla chili powder
- 1 tsp ground cumin
Cook the penne according to the package directions. Drain, rinse with cold water and set aside. In a non-stick pan over medium heat, add the corn kernels. Allow them to cook, undisturbed, for 4 minutes. Add the remaining ingredients; mix well, and cook, stirring frequently, for 5 minutes. Add the cooked penne and mix well. Allow to cook for an additional 1-2 minutes. Serve immediately.
Note: You could vary this dish by sauteing garlic and onion in water for 5 minutes before adding the frozen corn kernels. Adding fresh cilantro before serving is a nice addition to this meal.