Ingredients

3 tbsp. extra-virgin olive oil

1 white onion, chopped, divided

2 ribs celery, chopped

2 jalapeños, thinly sliced, divided

1 tsp. kosher salt, plus more

4 garlic cloves, minced

1 (or more) chilis from canned chilis in adobo, minced

1 tbsp. ground cumin

1 tsp. dried oregano

1 cup freshly chopped cilantro, divided

2 1/4 cups cold water

1 (28-oz.) can whole tomatoes, crushed

1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed

8 oz. dry pasta, such as cavatappi

1 cup shredded white cheddar

8 oz. low moisture whole milk mozzarella, cut into small cubes

Corn chips, such as Fritos, for topping

Instructions

Step 1: Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ of the chopped onion, celery, and ¾ of the sliced jalapeños. Season with salt and cook until the vegetables are mostly tender and the onions are translucent and lightly golden, about 8 to 10 minutes.

Step 2: Add minced garlic and cook until fragrant, about 1 minute. Stir in the minced canned chili, ground cumin, and dried oregano, cooking and stirring frequently for another minute. Add half of the chopped cilantro and the cold water. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Then add the crushed tomatoes along with all their juices.

Step 3: Stir in the drained beans, dry pasta, and 1 teaspoon salt. Cover the pot and bring it to a boil. Reduce heat to a simmer and cook with the lid slightly ajar for 14 to 16 minutes, until the pasta is tender.

Step 4: Remove the pot from heat. Stir in the shredded white cheddar and cubed mozzarella until the cheeses melt completely. Serve topped with crushed corn chips and the remaining sliced jalapeños and chopped onion for garnish.

Tips & Variations

Adjust the number of chilis in adobo to control the heat level. For a milder dish, omit them or use just one.

Use your favorite pasta shape; elbow macaroni or small shells also work well.

Add a squeeze of lime juice before serving for a fresh, tangy brightness.

For extra protein, include cooked lentils or crumbled vegetarian sausage.

FAQs

Can I make this recipe vegan?

Yes, simply omit the cheeses or substitute with vegan cheese alternatives. You can also add nutritional yeast for a cheesy flavor.

What can I use instead of canned beans?

If you prefer, you can use cooked dried beans instead of canned. Make sure they are fully cooked before adding to the pot, and adjust the liquid as needed.