Southwestern Pasta with Beans

Children love the shape of wagon wheel pasta in this meatless entrée. Alter this dish for them by leaving out the chipotle chile powder for a milder flavor.


5 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 450
Caloriesfromfat 29 %
Fat 14.7 g
Satfat 5.8 g
Monofat 3 g
Polyfat 2.9 g
Protein 19.6 g
Carbohydrate 63 g
Fiber 8.6 g
Cholesterol 32 mg
Iron 3.3 mg
Sodium 711 mg
Calcium 263 mg


8 ounces uncooked wagon wheel or seashell pasta
1 tablespoon vegetable oil
1 cup diced seeded poblano chiles (about 2 chiles)
1 cup chopped onion
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
4 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
1 (10-ounce) can enchilada sauce
1 (15-ounce) can pinto beans, rinsed and drained
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese
5 tablespoons chopped fresh cilantro
5 tablespoons reduced-fat sour cream


Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat the oil in a Dutch oven over medium-high heat. Add poblano and onion; sauté 5 minutes or until tender. Add chile powder, salt, and garlic; sauté 2 minutes. Stir in tomatoes and enchilada sauce; bring to a simmer. Cook 5 minutes, stirring occasionally. Stir in beans; remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts and begins to brown. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream.

Karen Levin,

Cooking Light

August 2004
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