If my husband and daughter had there way about it, picante sauce would almost be served at every meal. So this is another fast and great idea that will save money.
8 ounces linguine
1 medium onion
1 clove garlic
1 (15-ounce) can black beans
1 tablespoon vegetable oil
2 1/2 cups canned stewed tomatoes
1/2 cup picante sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
4 ounces finely shredded Colby Jack cheese blend
1/4 cup chopped fresh cilantro
Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
Chop onion coarsely. Mince garlic. Drain and rinse black beans.
Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender.
Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.
Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.