Fideos Con Frijoles

• 1 tablespoon olive oil
• 6 ounces vermicelli, broken into thirds
• 1 cup chopped white onion
• 3 garlic cloves, minced
• 1 serrano pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup chopped fresh tomato
• 2 tablespoons chopped cilantro
• 1/2 cup chopped green onions
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese

1. Heat oil in a large nonstick skillet over medium heat. Add pasta; cook 4 minutes or until brown, stirring frequently. Add white onion, garlic, and serrano; cook 1 minute or until fragrant, stirring constantly. Add cumin and ground chipotle chile; cook 30 seconds, stirring constantly.
2. 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. Remove from heat; stir in tomato and cilantro. Divide evenly among 4 bowls; top each with 2 tablespoons green onions and 2 tablespoons cheese. Serve immediately.

olive oil, vermicelli, white onion, garlic, serrano pepper, ground cumin, ground chipotle chile pepper, salt, chicken broth, pinto beans, tomato, cilantro, green onions, cheddar cheese

Taken from www.myrecipes.com/recipe/fideos-con-frijoles (may not work)