1 T olive oil
2 cloves garlic, minced
4 ounce can green chiles
1 cup frozen corn
15 ounce can black beans
1 tsp cumin
Generous pinch of red pepper flakes
8 ounces wide egg noodles
2 cup chicken (or vegetable) broth
1/2 cup sour cream
3 green onions, thinly sliced
A handful of fresh cilantro, minced
3 ounces Monterey Jack cheese, grated
1. In a large non-stick skillet, heat the olive oil over medium-low heat and add the garlic. Cook for 2-3 minutes, stirring often, and then add the green chiles, corn, black beans, cumin, and red pepper flakes. Stir well.
2. Add the pasta and chicken broth to the skillet -- the broth won't fully cover the noodles, but that's ok -- just get as much under the liquid as possible. Cover the skillet and bring everything to a boil. Turn heat town to low, and let simmer 10 minutes, covered, stirring every few minutes or so.
3. Check the noodles and make sure they are tender -- if not, cook a bit longer. Stir well, and then stir in the sour cream, green onions, and most of the cilantro (reserve a little to sprinkle on at the end).
4. Sprinkle the shredded cheese over the skillet, replace the lid, and let melt over the heat for a few minutes. Then sprinkle with the reserved cilantro and seve hot.