Mexican Pasta with Swiss Chard Pesto

Ingredients:
1 tablespoon extra virgin olive oil
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1 pint cherry tomatoes
3/4 cup rotini pasta (or quinoa, or rice, or any other grain)
1 heaping tablespoon of swiss chard pesto
1/2 cup black beans
1/2 cup corn (I used frozen)
1 tbsp shredded cheddar cheese
fresh cilantro

Preheat oven to 350 degrees. Cut tomatoes in half (I didn't think to do this but I think it would work better) In a bowl mix olive oil, cumin, chili, salt, and garlic powder. Toss tomatoes in the flavored oil mixture. Line a baking sheet with aluminum foil and place seasoned tomatoes on the sheet. Bake for approximately 30 minutes or when tomatoes look well roasted.

Do something else for 15 minutes and then put the water on for pasta. Season the water with salt and once it comes to a boil, add the pasta. Once the pasta is almost ready, microwave the black beans and corn. I microwaved mine for 1 min 30 seconds and that worked well. Adjust the time if you're using canned corn.

Drain the pasta and place it in a dish. Add the pesto, tomatoes, corn, and black beans and toss.  Sprinkle shredded cheddar cheese and fresh cilantro on top.

Notes:
This was a lot of food for one person and I think if you do a cup instead of 3/4 cup of pasta and halve the tomatoes, it would be enough to feed 2 people.