Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain, and rinse with cool water to stop cooking process. Set aside.

Heat 1 tsp vegetable oil in same pot over medium heat. Add garlic and cook until softened and beginning to brown, 1 to 3 minutes. Stir in tomato powder and just 2 tsp cumin. Cook until fragrant, about 1 minute. Reduce heat to medium-low and whisk in reserved pasta water and chile con queso until melted and smooth, 2 to 4 minutes. Stir in cooked pasta and toss to coat.

Make small tear at top of black bean bag and microwave for 60 seconds. Transfer to medium bowl and stir in lime juice and a pinch of salt and pepper. (TIP: You can also combine precooked black beans and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide pasta between bowls and drizzle with crema. Top with beans and tomatoes. Serve with lime wedges. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.