1 tsp. olive oil
1 small green pepper, chopped
1 small onion, chopped
1/2 tsp. dried oregano
1 clove garlic, minced
1/2 tsp. cumin
2 (8 oz.) cans low sodium tomato sauce
1 (15 oz.) can black beans, rinsed and drained
hot pepper sauce to taste
8 oz. macaroni, cooked
1/2 c. shredded nonfat Cheddar cheese

Over medium heat, warm oil; sauté pepper, onion, oregano, garlic and cumin until vegetables are tender. Add tomato sauce, beans and hot pepper sauce; bring to boil. Reduce heat to low. Cook about 10 minutes. Toss with hot macaroni. Top with Cheddar cheese.