INGREDIENTS
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3/4 pound wagon wheel pasta, prepared according to package directions
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1 (16-ounces) jar of Ortega salsa
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1 can (14-ounces) Ortega diced green chile
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1 can (15-ounces) black beans, rinsed and drained
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1/3 cup sour cream
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1 cup Monterey Jack cheese, shredded
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1/4 cup green onions, sliced
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2 tablespoons cilantro, chopped
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1 tomato, diced