Southwest Black Bean and Pasta Skillet

"A zesty meatless Pasta dish with Southwestern Flavours that can be
  whipped up in just one pan."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8     Preparation Time :0:45 min

  2             cups  rotini -- gluten free
  3             tbsps  olive oil
  2             medium  onions -- chopped
  1             medium  bell pepper -- seeded and chopped
  3             cloves  garlic -- minced
  1             cup  frozen corn -- thawed
  1             28 ounces can  diced tomatoes
3/4            cup  salsa -- gluten free
  1             10 oz can  black olives -- sliced
  2             tbsps  taco seasoning mix -- gluten free
  1             19 oz can  black beans -- drained
  1             cup  yogurt -- or sour cream
                 salt and pepper to taste
  2             cups  water
  1             cup  fresh cilantro leaves -- chopped
  1             cup  cheddar cheese -- grated

In a large skillet heat oil over medium heat; add in onions, red or green
bell pepper saute for about 3-4 minutes.

Add in garlic and saute for 2 minutes.

Add in corn, diced tomatoes (with juice) salsa and taco seasoning; simmer
uncovered for about 30-35 minutes (you can simmer longer if desired)
stirring occasionally.

Add in black beans, olives, pasta, and water stir until combined. Reduce
heat, simmer covered for 30 minutes

Season with salt and pepper to taste, remove from heat

Stir in yogurt and cilantro

Top with grated cheddar cheese put under broiler until cheese is bubbly

Serve on a bed of greens with cornbread or warm tortilla
                                      
NOTES : Play with the ingredients and create your own fiesta of flavours.
 
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Per Serving (excluding unknown items): 533 Calories; 16g Fat (26.8% calories from fat); 24g Protein; 76g Carbohydrate; 15g Dietary Fiber; 19mg Cholesterol; 584mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.