3ozPepper Jack cheese, roughly 1C shredded and packed
1tspsalt
1/2tspground black pepper
Pinchcayenne pepper
1/4tspchili powder
Instructions
Cook pasta according to manufacturer's directions.
Meanwhile, sauté peppers in 1 Tbsp butter (or olive oil) over medium heat, until tender. Transfer to a clean bowl, set aside.
In a large saucepan, melt butter and whisk in flour until smooth. Pour in warm milk while whisking continuously. Continue whisking until mixture is combined. Bring to a low boil, then reduce heat. Season with spices and mix in cheese until melted, stirring frequently. When cheese is completely melted, stir in sautéed peppers, corn, rinsed black beans and drained pasta. Continue cooking for an additional 1-2 minutes to heat corn and black beans through.
Serve immediately.
Notes
Adjust spices and amount of jalapeño to create your desired level of spice and heat.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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