1. Heat the olive oil in a large skillet over medium-high heat. 2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. 3. Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes. 4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes. 5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. 6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. 7. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. 8. Uncover and stir in the beans and all but 2 T of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. 9. Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
