Linguine With Picante Sauce - cooking recipe

Ingredients

8 ounces dreamfields low-carb linguine or 8 ounces whole wheat linguine
1 medium onion
1 garlic clove
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon olive oil
2 (15 ounce) cans stewed tomatoes, presliced
1/2 cup medium Pace Picante Sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
4 ounces shredded low-fat monterey jack and colby cheese
1/4 cup chopped fresh cilantro

Preparation

Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
Chop onion coarsely. Mince garlic. Drain and rinse black beans.
Heat oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Saute until onion is tender (about 3 minutes).
Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.
Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes.
Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro (optional) serve with garlic bread on the side.