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.
Ingredients
- 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
Nutrition 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
How to Make It
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Preheat oven to 350°.
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Cook pasta according to package directions, omitting salt and fat. Drain.
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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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