Southwest Pasta With Black Beans and Pico De Gallo

I came up with this recipe to use up some leftovers from Taco Night.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 2  cups pasta, of your choice
• 2  teaspoons olive oil
• 2  teaspoons flour
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon  dried onion flakes
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon  coriander
• 1  chicken bouillon cube
• 3⁄4 cup half-and-half
• 3⁄4 cup black beans, rinsed
• 1  cup  fresh pico de gallo

Directions

1. Cook the pasta al dente, save 1/4 cup of the starch water. Put the Olive Oil, Garlic, Onion, Cumin, Oregano, and Coriander in a medium skillet on medium heat. Once it starts to bubble stir in the flour. Add the Half and Half, Buillion Cube, and starch water. Once the sauce starts to thicken add the Pasta, Black Beans and Pico de Gallo. Continue cooking until warmed through, do not over cook. Serve hot or cold as a side dish or a light lunch.