8 oz. linguine
1 medium onion, chopped
2 cloves garlic, minced
1 (15-oz.) can black beans, drain and rinse
1 Tbsp. EVOO
2-1/2 cups canned stewed tomatoes
1/2 cup picante sauce ( I prefer Pace)
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried oregano, crushed
4 oz. finely shredded Colby jack cheese blend
1/4 cup chopped fresh cilantro
Cook pasta as per package directions, drain well, rinse with cool water draining again cover to keep warm. Add onion and garlic sauté until onion is tender. Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil stirring occasionally. Reduce heat to low and cover. Simmer the sauce stirring occasionally for 15 minutes, remove cover increase heat, cook stirring frequently until desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta and sprinkle with Colby Jack cheese. Top with cilantro.
NOTE:
If you don’t have cumin or chili powder use some Taco seasoning which contains a little of both also contains some dried onions and garlic. It will add even more flavor to the sauce.