1/2 cup veggie broth
Blend all cheese sauce ingredients until smooth.
Place broth in large skillet. Add onion and garlic and sauté. Add chili powder, oregano, and cayenne. Add tomatoes and bring to boil. Put in pasta and cook for 15 minutes. Stir in beans and cheese sauce. Cook on stovetop until sauce thickens.
This is not a super spicy recipe, but could easily be kicked up a notch using a little more cayenne or using Rotel Tomatoes.