# Components:
→ Pasta
01 - 12 ounces penne or rotini pasta
→ Aromatics and Vegetables
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Beans and Tomatoes
06 - 1 (14 ounce) can black beans, drained and rinsed
07 - 1 (14 ounce) can diced tomatoes, with juices
08 - 1 (4 ounce) can mild green chilies, drained
→ Spices and Seasonings
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper
→ Dairy and Cheese
15 - 1/2 cup whole milk
16 - 6 ounces shredded cheddar cheese
17 - 2 ounces shredded Monterey Jack cheese
18 - 2 tablespoons cream cheese, softened
→ Garnish
19 - 2 tablespoons chopped fresh cilantro
20 - 2 spring onions, sliced
# Directions:
01 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes until softened.
03 - Incorporate minced garlic and diced red bell pepper. Sauté for 2 minutes until fragrant.
04 - Stir in the drained and rinsed black beans, diced tomatoes with their juices, and drained green chilies.
05 - Add chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly and simmer for 5–7 minutes.
06 - Reduce heat to low. Add milk, softened cream cheese, shredded cheddar cheese, and shredded Monterey Jack cheese. Continuously stir until cheeses are fully melted and the sauce achieves a creamy consistency.
07 - Add the cooked pasta to the skillet. Toss until the pasta is evenly coated with the sauce. Heat through for 2–3 minutes.
08 - Serve hot, garnished with chopped fresh cilantro and sliced spring onions.
