12 oz box wagon wheel pasta (or other short cut)
2 c milk
2 TBSP flour
1 TBSP butter
1 1/2 c shredded jack cheese
1/2 c queso fresco (or feta if you cant find it)
1 c frozen/canned corn, drained
1 can black beans, rinsed and drained
1 can diced tomatoes w/ green chilies
1 tsp coriander
1/4 tsp chili powder
salt and pepper, to taste
1 c crushed tortilla chips
Heat oven to 350 degrees. Spray a 9X13" baking dish with cooking spray.
Cook pasta 7-10 minutes (until al dente). Drain and set aside.
While the water is boiling for the pasta, melt butter in a skillet, and add flour. Whisk until it forms a paste. Add in milk, and cook stirring constantly until it just comes to a boil, and reduce heat to low-medium. Add in spices, cheese and tomatoes, and stir until cheese is melted. Mix black beans and corn in.
Pour the cheese sauce into the pasta and mix well. Pour into the baking dish and top with the crushed tortilla chips. Bake about 30 minutes. Let stand for 5-10 minutes before serving.
2 c milk
2 TBSP flour
1 TBSP butter
1 1/2 c shredded jack cheese
1/2 c queso fresco (or feta if you cant find it)
1 c frozen/canned corn, drained
1 can black beans, rinsed and drained
1 can diced tomatoes w/ green chilies
1 tsp coriander
1/4 tsp chili powder
salt and pepper, to taste
1 c crushed tortilla chips
Heat oven to 350 degrees. Spray a 9X13" baking dish with cooking spray.
Cook pasta 7-10 minutes (until al dente). Drain and set aside.
While the water is boiling for the pasta, melt butter in a skillet, and add flour. Whisk until it forms a paste. Add in milk, and cook stirring constantly until it just comes to a boil, and reduce heat to low-medium. Add in spices, cheese and tomatoes, and stir until cheese is melted. Mix black beans and corn in.
Pour the cheese sauce into the pasta and mix well. Pour into the baking dish and top with the crushed tortilla chips. Bake about 30 minutes. Let stand for 5-10 minutes before serving.
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