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Southwestern Pasta with Beans

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

  1. Preheat oven to 350°.

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

  3. 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.