1-1/4 cups dry elbow macaroni, uncooked
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup frozen whole kernel corn
3 tablespoons Hunt's® Original Barbecue Sauce
1/4 teaspoon ground cumin
1/2 cup shredded Cheddar cheese
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 6 g | 9% |
| Saturated Fat | 3 g | 16% |
| Cholesterol | 15 mg | 5% |
| Sodium | 618 mg | 26% |
| Carbohydrate | 52 g | 17% |
| Dietary Fiber | 7 g | 29% |
| Protein | 13 g | 27% |
| Vitamin C | 5 mg | 8% |
| Calcium | 151 mg | 15% |
| Iron | 3 mg | 17% |
| Vitamin A | 449 iu | 9% |
| Calories | 322 kcal | 16% |
| Sugars | 7 g | 1% |
Cook macaroni according to package directions, omitting salt.
Meanwhile, combine all remaining ingredients, except cheese, in large saucepan; simmer over medium heat 8 to 10 minutes or until hot, stirring occasionally.
Stir cooked macaroni into bean mixture. Sprinkle with cheese.
The cheese can be stirred into the macaroni mixture, if desired.
Serve mixture unheated with the cheese diced when you don't want something hot. This makes it perfect for entertaining or a family picnic.
Black Bean Pasta Bowl
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