Makes: 4 to 6 Servings
8 oz Medium shells, Elbow Macaroni, or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 jalapeno, cored and thinly sliced
1 tbsp chili powder
1 tsp cumin
2 cloves garlic, finely chopped
1 16-oz can red kidney beans, rinsed and drained
1 12-oz salsa
½ cup shredded low-sodium cheddar cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, combine remaining ingredients in a large pot and heat until onion is cooked.
3. When pasta is done, drain well.
4. Transfer to a serving bowl.
5. Add contents of pot and toss gently until well combined.
6. Sprinkle cheddar on top and serve immediately.
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