Hearty pasta with chili spices, black beans, corn, and melted cheese topping.
# What You Need:
→ Pasta
01 - 2 cups elbow macaroni, uncooked
→ Vegetables & Beans
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 ounces) black beans, rinsed and drained
08 - 1 can (14.5 ounces) diced tomatoes with juices
→ Liquids
09 - 2 cups vegetable or chicken broth
→ Spices
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
→ Cheese Topping
17 - 1 1/2 cups shredded cheddar or Mexican blend cheese
→ Garnishes
18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional
# Directions:
01 - In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant.
03 - Add corn, black beans, and diced tomatoes with their juices. Stir thoroughly to combine all ingredients.
04 - Pour in broth and bring to a gentle boil over medium-high heat.
05 - Stir in uncooked macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
06 - Reduce heat to a simmer, cover partially, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente and most liquid is absorbed.
07 - Remove lid, sprinkle shredded cheese evenly over the surface. Cover again for 2 to 3 minutes until cheese is fully melted and creamy.
08 - Serve hot, garnished with green onions, cilantro, jalapeños, or a dollop of sour cream as desired.
