Ingredients:
1 cup diced green pepper
1/2 cup chopped onions
2 cloves minced garlic
1 tsp oregano
1/2 tsp cumin
1/2 tsp red pepper flakes
2 cups tomato sauce
2 cups black beans (canned), drained and rinsed
8 oz. about 3 cups, uncooked medium sized shell pasta
1/2 cup Monterey Jack cheese, shrouded (about 2 oz.)
Preparation:
Spray a large saucepan with non-stick spray. Add the first 6
ingredients (green pepper thru pepper flakes) and cook over
medium heat or until vegetables are softened.
Add tomatoes sauce and black beans. Bring to a boil. Reduce
heat to medium low. Cover and simmer for 5 minutes.
Prepare pasta shells according to package directions. Drain.
Add shells to sauce and mix well. Ladle into individual serving
bowls and sprinkle with cheese.
Once again, thanks to Janet & Greta Podleski for
their "Looney Spoons" cookbook
Makes 4 Servings