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