Hello ITALY! Meet MEXICO.
servings: 4 to 6
1 1/2 to 2 C uncooked pasta (I used brown rice pasta.)
1 C finely chopped bell pepper or roast pepper
1 medium chopped onion
2 minced garlic cloves
1 t dried oregano
1/2 t ground cumin
1/2 t crushed red pepper flakes
2 - 3 C tomato sauce
1 can rinsed and drained black beans
1/2 C shredded Cheddar cheese
Cook pasta according to it's directions; drain. Meanwhile in a large saucepan coated with nonstick cooking spray, combine pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer uncover for 5 min. stir in pasta. Sprinkle with cheese.
Option for children: Leave out red pepper flakes & only use 1/4 t cumin.