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Heat oil in large skillet on medium heat. Add sweet potato, chile and onion; cook and stir 5 minutes or until chile is tender-crisp.
Mix water, chili powder and crumbled stock cube in medium bowl. Add to skillet. Bring to boil, stirring to dissolve stock cube. Add pasta; mix well. Reduce heat to low; cover and simmer 25 to 30 minutes or until pasta is tender, stirring occasionally. Stir in tomatoes.
Remove from heat. Let stand 5 minutes. Sprinkle with crumbled Cotija cheese or queso fresco, if desired.