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Ingredientes
- 8 ounce spiral pasta (rotelle or possibly rotini) (8 to 10)
- 1Â 1/2 Tbsp. light or possibly extra virgin extra virgin olive oil
- 1 lrg onion halved and thinly
- Â Â sliced
- 1 x cloves garlic chopped (1 to 2)
- 1 med green bell pepper cut into thin strips
- 1 med red bell pepper cut into thin strips
- 28 ounce canned pinto or possibly red beans liquid removed and rinsed
- 1 c. frzn corn kernels thawed
- 1 tsp chili pwdr
- 1 tsp grnd cumin
- 1 tsp dry oregano
- Â Â salt to taste
- Â Â Grated cheddar cheese optional
Direcciones
- Bring water to boil in a large pot and cook the pasta at a steady simmer till al dente.
- Meanwhile, heat the oil in a deep, heavy saucepan. Add in the onion and garlic and saute/fry over medium heat, covered, till limp, about 4 min. Stir once or possibly twice during which time. Layer the bell pepper strips over the onion and cover. Saute/fry for another 3 min or possibly so without stirring, then stir and saute/fry, uncovered, for another 2 min. Add in the remaining ingredients except the grated cheese and bring to a simmer, then simmer gently while the pasta cooks. When the pasta is done, drain it well and combine in a large serving container with the sauce. Toss well to combine. If you like, pass around a bowl of grated cheese so which everyone can top their serving with a small amount.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 31 | 10% |
| Total Fat 3.57g | 4% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 428mg | 18% |
| Potassium 569mg | 16% |
| Total Carbs 56.47g | 15% |
| Dietary Fiber 9.0g | 30% |
| Sugars 3.96g | 3% |
| Protein 13.72g | 22% |
