Mexican Pasta

¾ lb. Spiral shaped, penne or bow-tie pasta
1/3 c. finely chopped onions
1 garlic clove, minced
1 tbsp. oil
1 15-oz. can black beans, rinsed & drained
1 10-oz. can mild enchilada sauce
¼ c. sour cream
1 jalapeno, chopped (optional)
Grated cheese
2 green onions, sliced thin

Cook pasta according to package directions. In a saucepan, cook onion & garlic in oil till softened. Add black beans, enchilada sauce & jalapeno. Simmer gently until thickened (about 6 minutes). Remove from heat; add sour cream. Salt to taste. Add to drained pasta; serve & sprinkle cheese and green onions over top.

from the kitchen of Tami Dietz