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.
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
1 cup (4 ounces) shredded Monterey Jack cheese
5 tablespoons chopped fresh cilantro
5 tablespoons reduced-fat sour cream
How to Make It
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.
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