Spicy Black Bean Pasta

I’ve been making this dish for years, and it’s delicious. It’s comes together very quickly, so it’s great for a tasty weekinight meal. The original recipe comes from Stop and Smell the Rosemary, but over the years I’ve made many incarnations, in this is my version of black bean pasta.
Ingredients:

• 1 TBSP olive oil
• 1 TBSP chili powder
• 2 tsp. ground cumin
• 1/2 tsp. ground chipotle chili powder
• 3 garlic cloves, minced
• 2 cans black beens, drained and rinsed
• 2 c. corn
• 3 c. grape tomatoes, halved
• 1 c. green onions, chopped
• 1 box of whole grain penne
• 4 oz. feta cheese, crumbled
• 1 c. cilantro, chopped

Directions:

1. Heat olive oil in a large nonstick skillet over medium high heat. Add chili powder, cumin, and chipotle chili powder and saute until spices are incorporated into the oil and fragrant, about 1 to 2 minutes. Add garlic and cook for 2 more minutes. Stir in black beans and corn, and cook until heated through.
2. Meanwhile cook the pasta according to the directions on the box.
3. Add tomatoes, green onions, pasta, and feta to the skillet with the bean mixture, and toss to combine. Add cilantro and serve.

Spicy Black Bean Pasta: