Fideos con Frijoles

Ingredients

• 15 ounce pinto beans rinsed drained canned
• 2 tablespoons cilantro leaves chopped
• 28 ounce less-sodium chicken broth fat-free canned
• 3  garlic cloves minced
• 0.5 cup green onions chopped
• 0.3 teaspoon chipotle chili powder 
• 1 teaspoon ground cumin 
• 2 ounces cheddar cheese shredded reduced-fat
• 1 tablespoon olive oil 
• 6 ounces vermicelli 
• 0.5 teaspoon salt 
• 1  serrano chiles minced seeded
• 1 cup tomatoes fresh chopped
• 1 cup onion white chopped

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add pasta; cook 4 minutes or until brown, stirring frequently.
3. Add white onion, garlic, and serrano; cook 1 minute or until fragrant, stirring constantly.
4. Add cumin and ground chipotle chile; cook 30 seconds, stirring constantly.
5. Add salt, broth, and beans; increase heat to medium-high. Bring to a boil; reduce heat, and simmer 12 minutes or until pasta is done.
6. Remove from heat; stir in tomato and cilantro. Divide evenly among 4 bowls; top each with 2 tablespoons green onions and 2 tablespoons cheese.
7. Serve immediately.