Ingredients:
1 teaspoon olive oil
1 small sweet green peppers, chopped
1 small onions, chopped
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (8 ounce) cans low-sodium tomato sauce
1 (15 ounce) cans black beans, rinsed and drained
hot pepper sauce
8 ounces elbow macaroni, cooked
1/2 cup nonfat cheddar cheese, shredded
Directions:
In a 2-quart saucepan over medium heat, warm the oil.
Add peppers, onions garlic, oregano and cumin.
Saute’ until vegetables are tender, 1 to 3 minutes.
Add the tomato sauce, beans and hot pepper sauce.
Bring to a boil, reduce the heat to low and cook for 10 minutes to blend the flavors.
Stir the sauce into the hot macaroni.
Top each serving with cheddar cheese.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.