Ingredients

• 3 cups elbow macaroni
• 2 16-ounce cans black beans, drained and rinsed
• 4-oz can chopped green chilies
• 14 to 16-ounce can tomatoes, chopped with juices
• 10 ounce pack thawed frozen corn kernels
• 2 tablespoons barbecue sauce
• 3/4 teaspoon ground cumin
• salt and pepper
• For garnish: chopped fresh cilantro and minced fresh jalapeno pepper

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Instructions

1. Bring water to a boil and cook pasta. Meanwhile simmer beans in a saucepan with the remaining ingredients. When pasta is done spoon in bowls, ladle beans over top and garnish with cilantro and hot pepper.