1 (19 fluid ounce) cans
black beans, drained and rinsed
Cook chicken in oil in a large nonstick skillet on medium heat 5 to 7 minutes or until no longer pink, stirring frequently.
Add pasta, hot water, tomatoes with their liquid and the cumin; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes.
Stir in beans and contents of the Cheese and contents of the cheese pouch; cook until heated through, stirring occasionally. Sprinkle with onions. Serve with a heaping tablespoon each of sour cream and salsa on the side, if desired.
NOTE: Use your favorite beans, such as kidney or black beans and you can substitute 1/4 cup chopped fresh cilantro for the green onions.