Can't decide between tacos or pasta tonight? Do both with our fiesty fiesta pasta sauce, the Mexican Marinara.

3 tablespoons olive oil
2 medium onions, finely chopped
1 green bell pepper, stemmed, seeded and diced
3 garlic cloves, minced
2 canned chipotle peppers en adobo, stem and seeds removed, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans (28 ounces each) diced tomatoes, preferably fire-roasted, drained
1/4 cup canned tomato paste
Salt and pepper, to taste
1 can (16 ounces) red kidney beans, drained and rinsed
2 tablespoons finely chopped flat-leaf parsley
2 pounds dried pasta, any shape, cooked according to package directions, hot
1 cup chopped cilantro (optional)
8 ounces shredded Cheddar cheese (optional)

Heat oil in a heavy-duty pot over medium-high heat. Add onion and bell pepper and cook until tender, about 2 minutes. Add garlic, chipotle, cumin, oregano and tomatoes. Cook until tomatoes bubble vigorously, about 4 minutes. Stir in tomato paste, season to taste with salt and pepper and simmer for 20 to 30 minutes, until the flavors are blended. Stir in beans and parsley and simmer 2 more minutes; keep warm. Serve with hot pasta. Garnish with chopped cilantro and Cheddar cheese, if desired.

Calories 172; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 510mg; Carbohydrate 34g; Fiber 4g; Protein 7g; Vitamin A 10%DV*; Vitamin C 42%DV; Folate 4%DV; Calcium 4%DV; Iron 14%DV; Potassium 12%DV *Daily Value Serving Size: 2/3 cup