8oz uncooked fettuccine
1 cup chunky salsa
1/3 cup frozen corn
¼ cup water
2 tablespoons chili sauce
½ teaspoon ground cumin
1 can (15oz) black beans, drained and rinsed
¼ cup chopped fresh cilantro
Cook and drain fettuccine as directed on the package.
Meanwhile, mix remaining ingredients except cilantro in a saucepan. Cook over medium heat 4 to 6 minutes, stirring occasionally, until corn is tender.
Divide fettuccine among 4 bowls. Top each with ¾ cup sauce mixture. Sprikle with cilantro.