Mexican Pasta

16 oz pasta (any type you like)
2 Tbs. olive oil
1 med. onion, chopped
1 clove garlic, minced
1/2 cup sweet corn kernels
1 (15 oz) can black beans, drained and rinsed
1 (14.5) can diced tomatoes
1/4 cup Salsa
1/2 can black olives, sliced

1 1/2 Tbs. Taco Seasoning mix
Salt and Pepper to taste
1 1/2 cup Monterey Jack Cheese, grated

Bring a large pot of water to a boil, pour in some salt and pasta and cook till al-dente. Drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper with a little salt/pepper in oil until lightly browned. Add garlic and cook one more minute. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and more salt and pepper if needed and cook until thoroughly heated, 5 minutes.

Toss with cooked pasta and cheese. (We also top with sour cream and salsa) 

 
This recipe is basically a "what you have on hand" kind of recipe.  The corn, olives and beans are negotiable, and you can add other things like diced bell peppers, carrots, and ground beef or chicken.  It's great for when you have a fridge full of leftover taco salad toppings or need to fix something quickly.