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