1 13.5 oz. box of whole wheat rotini (or any pasta you like)
2 cups frozen corn kernels
1 medium green bell pepper cut into thin strips
½ medium red onion, sliced
1 15 oz. can Rotel canned tomatoes and chilies (I used the Mexican blend with lime and cilantro)
¼ cup taco seasoning (I used Old El Paso, medium)
1 tsp. salt (if the taco seasoning you use contains a lot of salt, you may want to reduce this)
2 tsp. extra virgin olive oil
4 cups fat-free chicken (or vegetable) broth
1 15 oz. can black beans, drained and rinsed
¼ cup Mexican cheese blend, plus more for topping (Optional)