Penne Mexicali
- 8 oz penne pasta
- 1 10 oz can Ro-tel or chopped tomatoes with green chilies
- 1 15 oz jar salsa
- 1 15 oz can kidney beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 c. frozen corn kernels, thawed
- 2 t. onion powder
- 1 t. granulated garlic
- 1 T chili powder
- chopped cilantro for garnish
Cook the pasta according to package directions until al dente. Drain.
Place all other ingredients in a pot and simmer for 5 minutes. Add cooked pasta and heat through. Garnish with chopped cilantro before serving.
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