Serves 4

Ingredients:

• 1 tablespoon olive oil
• 6 ounces vermicelli, broken into thirds
• 1 cup white onion, chopped
• 3 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup fresh tomato, chopped
• 2 tablespoons cilantro, chopped
• 1/2 cup chopped green onions
• 1/2 cup (2 ounces) reduced-fat cheddar cheese, shredded

Preparation: Heat oil in a large nonstick skillet over medium heat. Add pasta, cook 4 minutes or until brown, stirring frequently. Add white onion, garlic, and serrano; cook 1 minute or until fragrant, stirring constantly. Add cumin and ground chipotle chile; cook 30 seconds, stirring constantly.

Add salt, broth, and beans; increase heat to medium-high. Bring to a boil; reduce heat and simmer 12 minutes or until pasta is done. Remove from heat; stir in tomato and cilantro. Divide evenly among 4 bowls; top each with 2 tablespoons green onions and 2 tablespoons cheese. Serve immediately.

NUTRITION FACTS
Serv. Size: 1 1/2 cups

Amount Per Serving

Cals: 371 From Fat: 20

Total Fat: 8.3g

Cholesterol: 10mg

Sodium: 758mg

Total Carb: 55.9g

Dietary Fiber: 9.7g

Sugars: na

Protein: 18g