# What You'll Need:
→ Pasta
01 - 2 cups elbow macaroni, uncooked
→ Vegetables & Beans
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 oz) black beans, rinsed and drained
08 - 1 can (14.5 oz) diced tomatoes with juices
→ Liquids
09 - 2 cups vegetable or chicken broth
→ Spices
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, plus more to taste
15 - ¼ teaspoon black pepper
16 - ⅛ teaspoon cayenne pepper, optional
→ Cheese Topping
17 - 1½ cups shredded cheddar or Mexican blend cheese
→ Garnishes
18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional
# Directions:
01 - In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 2 to 3 minutes until softened.
02 - Stir in garlic and red bell pepper; cook for another 2 minutes.
03 - Add corn, black beans, and diced tomatoes with their juices. Stir to combine.
04 - Pour in broth and bring to a gentle boil.
05 - Stir in macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using.
06 - Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
07 - Remove the lid, sprinkle cheese evenly over the top. Cover again for 2 to 3 minutes, until cheese is melted and gooey.
08 - Serve hot, garnished with green onions, cilantro, jalapeños, or a dollop of sour cream if desired.
