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Mexican pasta with black beans
Prep time:: 45 minutes or less
3/4 pound spiral-shaped pasta of choice
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained
10-ounce can or jar of mild enchilada sauce
1- 3-inch pickled jalapeņo chili(optional) finely chopped(wear rubber gloves)
1/4 cup sour cream
2 scallions thinly sliced
freshly grated monterey jack or sharp cheddar for taste
In a 6-quart pan bring 5 quarts water(salted if desired) to a boil. Cook pasta approximately 12 min or until tender.
While your pasta is cooking, use a 2- to 3-quart saucepan and cook onion and garlic in oil over low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeņo and simmer, stirring occasionally, until thickened, about
6 minutes. Remove pan from heat and stir sour cream and salt for taste into sauce.
Drain pasta well and toss in a large bowl toss with the sauce. Serve pasta sprinkled with cheese and scallions.
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