Black Bean and Pasta Stew

• 5 ¼ oz. Rotini pasta (uncooked)
• 5 ¼ oz. canned black beans (drained)
• ½ cup whole kernel corn
• 2 ½ cups Mexican style taco salsa
• ¼ cup Italian style tomato sauce
• 3 oz. pepperjack cheese (lowfat), shredded

Cook pasta and cool. Set aside. Drain black beans and corn then mix both with the salsa and tomato sauce. Gently mix in pasta. Spoon into baking dish and cook approximately 30 to 45 minutes (to thoroughly warm through) at 350 degrees. Sprinkle with cheese just before serving.

Nutritional Analysis (per serving):

Calories: 180
Protein: 8.5g
Fat: 3g
Carbohydrate: 30g
Sodium: 152 mg