Ingredients:
1 cup elbow macaroni
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup frozen corn
1/2 cup vegetable broth
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Cook elbow macaroni according to package instructions, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onions and garlic, sauté until fragrant and translucent.
Add chili powder, cumin, smoked paprika, salt, and pepper, stirring to coat the onions and garlic.
Stir in black beans, kidney beans, diced tomatoes, vegetable broth, and corn. Simmer for 10 minutes.
Add the cooked macaroni to the skillet and stir until everything is well combined and heated through.
Garnish with fresh cilantro before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 340 kcal per serving
