Servings: 8

1 13.5-ounce box whole wheat rotini 1 13.5-ounce box whole wheat rotini
2 cups frozen corn 2 cups frozen corn
1 medium green bell pepper, sliced 1 medium green bell pepper, sliced
1/2 red onion, sliced ½ red onion, sliced
1 15-ounce can Rotel tomatoes and chilies 1 15-ounce can Rotel tomatoes and chilies
1/4 cup taco seasoning ¼ cup taco seasoning
2 teaspoons olive oil 2 teaspoons olive oil
4 cups low-sodium chicken broth 4 cups low-sodium chicken broth
1 15-ounce can black beans, drained 1 15-ounce can black beans, drained
1/4 cup Mexican cheese of choice ¼ cup Mexican cheese of choice
Salt and pepper, to taste Salt and pepper, to taste

Add all ingredients, except the beans and cheese, to a large pot. Stir, cover, and bring to a rolling boil.
Reduce heat to medium-low and cook, covered, for 12 to 15 minutes, stirring occasionally. There should be somewhere between ¼ and ½ inch of liquid in the bottom of the pot when it is done.
Remove from heat. Stir in the black beans and cheese, if you're adding it. Let rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.