Ingredients
12ozmacaroni,or other pasta, uncooked
2tbspolive oil
1small white onion,chopped
1jalapeño,finely diced, optional
3cloves garlic,minced
4ozchopped green chiles,1 can
14ozblack beans,1 can, rinsed and drained
14ozwhole kernel corn,1 can, rinsed and drained
12oz2% evaporated milk,1 can
1large egg
1tspsalt
½tspcumin
½tspground black pepper
8ozMonterrey Jack cheese,or Colby Jack cheese, shredded
1avocado,peeled, pitted and diced
fresh cilantro,finely chopped
tortilla chip strips,or crushed tortillas
Preparation
Heat a large stockpot full of generously-salted water until it comes to a boil. Add the pasta and cook according to package instructions until al dente.
At about the time of adding the pasta to the boiling water, heat oil in a separate large saute pan over medium-high heat. Add onion and jalapeno (if using) and saute for about 5 minutes, until the onion is tender and translucent.
While the onion is cooking, add the evaporated milk, egg, cumin, salt and pepper together in a small bowl or measuring cup, and whisk until combined. Set aside.
Back to the saute pan. Once the onion is cooked, stir in the garlic and chopped green chiles and saute for an additional 1 minute until the garlic is fragrant. Then stir in the black beans and corn, and saute for an additional minute.
Once the pasta is al dente, drain the pasta and add it to the veggie mixture in the saute pan. Or do the reverse and add the veggies and pasta back to the stockpot and complete the recipe there.
Immediately stir in the evaporated milk mixture, and stir until the mixture is combined. Cook for 1 more minute until the milk mixture is heated through. Then add the shredded cheese and stir to combine.
Serve immediately topped with diced avocado and chopped cilantro and tortilla chips.
