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 jalapeño 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 jalapeño 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.

yummm...black beans...

Thanks for this. My GF hates red sause but loves mexican food. She will love this.