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Texas Rotini, Beans and Corn Skillet
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Prep Time:
10 minutes
Total Time:
35 minutes
Texas-inspired skillet with rotini pasta, beans, and corn. Flavorful dinner ready in 35 minutes!
Ingredients:
  • 2 cups uncooked rotini pasta (6 ounces)
  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 can (14 1/2 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (15 to 16 ounces) pinto beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 1/4 cup shredded Cheddar cheese (1 ounce)
Instructions:
  • Prepare and cook pasta according to package instructions; then drain.
  • As the pasta cooks, spritz a 10-inch skillet with cooking spray and heat over medium-high heat. Sauté the onion and bell pepper in the skillet for 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Combine the tomatoes, tomato sauce, chili powder, cumin, and salt in the pan. Simmer over medium heat for 5 minutes, stirring occasionally.
  • Add the beans and corn into the mixture and cook for 5 to 8 minutes, stirring occasionally, until the corn is tender.
  • Mix in the pasta until it is heated through, stirring occasionally. Garnish with cheese before serving.

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