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Ingredients:

1 1/2 cups fusilli pasta*
1 Tablespoon vegetable oil
1 teaspoon onion powder
1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder (or 1 clove of garlic, finely chopped)
1 can (796 mL) tomatoes, diced
1 can (341 mL) corn, drained
1 can (540 ml) black beans, drained and rinsed
1 cup cheese, grated

*Fusilli is corkcrew-shaped pasta. You can use a different shape of pasta (e.g. small shells, rotini, etc) if you don’t have fusilli.

Directions:

1. In a large pot of boiling water, stir in fusilli pasta. Bring water back to boil and cook for 8-10 minutes or until pasta is tender.
2. Drain water from pasta and return pasta to pot. Stir in vegetable oil.
3. Add all other ingredients, except for the cheddar cheese, and stir together. Cover pot and cook at low-medium heat for 10 minutes, stirring often to prevent pasta from sticking to bottom of pot.
4. Portion pasta mixture into bowls. Sprinkle grated cheese over top, if desired.

Serves 4-6

Tips:

Add 0.25 kg (1/2 pound) ground meat to this recipe. While the cooked pasta drains (step 2), fully cook the meat in the pot. Stir in cooked pasta and move to step 3.

Try this recipe as a casserole: After mixing ingredients together in step 3, our pasta mixture into a large baking dish. Sprinkle with cheese and bake at 350C for 30 minutes.

Contains: