Preheat oven to 350
degrees F. Coat a 3-quart rectangular baking dish with cooking spray;
set aside. Cook pasta according to package directions; drain. Place
pasta in a very large bowl; set aside.
Meanwhile, in a large
skillet cook sausage, onion, and poblano pepper over medium heat for 8
to 10 minutes or until onion is tender and sausage is browned. Drain off
fat. Add chorizo mixture to bowl with pasta.
In a medium saucepan melt
butter over medium heat. Whisk in flour, chili powder, and cumin. Cook
and stir for 2 minutes. Whisk in milk. Cook and stir until thickened and
bubbly. Reduce heat to low. Add cheese; stir until cheese melts. Pour
over pasta in bowl. Add black beans. Stir to combine. Spoon pasta
mixture into prepared dish.
Bake, uncovered, for 20 to
25 minutes or until heated through (160 degrees F). If desired,
sprinkle with chopped fresh cilantro. Top each serving with Pico de
Gallo.
