Mexican-Style Black Bean & Mushroom Penne
Prep: 15 minutes • Cook: 16 minutes
Makes: 4 (1-3/4 cup) servings
1 tablespoon Weis Quality Pure Olive Oil
1 package (8 ounces) Weis Quality Baby Bella Mushrooms, finely chopped
1 large jalapeño pepper, finely chopped
1/2cup finely chopped yellow onion
1/2teaspoon McCormick® Gourmet Ancho Chile Pepper or Weis Quality Chili Powder
1/2teaspoon Weis Quality Ground Cumin
1 can (14.5 ounces) fire roasted diced tomatoes
3/4cup drained and rinsed Weis Quality No Salt Added Black Beans
1/2cup frozen Weis Quality Super Sweet Corn
3/4cup Weis Quality Sharp Yellow Cheddar Shredded Cheese
1 ripe Avocado from Mexico®, peeled, pitted and thinly sliced
1/4cup coarsely chopped fresh cilantro
1.Prepare pasta as label directs; reserve 3/4 cup cooking water and drain.
2.In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms, jalapeño pepper and onion; cook 8 minutes or until very tender and starting to brown, stirring occasionally. Add ancho chile pepper and cumin; cook 15 seconds or until fragrant, stirring frequently. Add tomatoes with their juices, beans and corn; cook 5 minutes or until heated through, stirring occasionally. Add 1/2 cup cheese, pasta and reserved cooking water; cook 2 minutes or until cheese melts, stirring frequently. Makes about 7 cups.
3.Serve pasta topped with avocado, cilantro and remaining 1/4 cup cheese.
Approximate nutritional values per serving:
502 Calories, 19g Fat (5g Saturated), 19mg Cholesterol, 443mg Sodium,
66g Carbohydrates, 14g Fiber, 7g Sugars, 0g Added Sugars, 19g Protein