One-Pot Black Bean Fajita ZENB Penne

This low calorie, one-pot recipe is a great way to enjoy your ZENB Penne Pasta. Combining the taste of various spices, black beans, and cheese, this recipe delivers on familiar flavors you know and love.

• 2 tablespoons olive oil
• 3 bell peppers (red, green and yellow), cut into thin strips
• 1 small onion, thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 carton (32 ounces) low sodium chicken broth
• 1 can (15.25 ounces) corn kernels, drained
• 1 can (15 ounces) black beans, rinsed
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon finely chopped cilantro

INSTRUCTIONS

1.

Heat oil in large Dutch oven or pot on medium-high heat. Add peppers, onions, and salt to pot. Cook 5-6 minutes, stirring occasionally, until tender. Add spices; cook 1 minute until fragrant.

2.

Stir in ZENB Pasta and broth; bring mixture to a boil. Reduce heat to medium-low; cover and cook 12 minutes or until pasta is al dente.

3.

Stir in corn and beans; cook 2 minutes until heated through. Remove pan from heat. Add cheese; mix gently until cheese is melted. Serve garnished with cilantro.