Fideos con Frijoles

Ingredients

• 1 tablespoon olive oil
• 6 ounces vermicelli, broken into thirds
• 1 cup chopped white onion
• 3 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup chopped fresh tomato
• 2 tablespoons chopped cilantro
• 1/2 cup chopped green onions
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add pasta; cook 4 minutes or until brown, stirring frequently. Add white onion, garlic, and serrano; cook 1 minute or until fragrant, stirring constantly. Add cumin and ground chipotle chile; cook 30 seconds, stirring constantly.
2. Add salt, broth, and beans; increase heat to medium-high. Bring to a boil; reduce heat, and simmer 12 minutes or until pasta is done. Remove from heat; stir in tomato and cilantro. Divide evenly among 4 bowls; top each with 2 tablespoons green onions and 2 tablespoons cheese. Serve immediately.