I like it. It's like chili mac. I used wheat pasta and it was still good.
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.
Yield: 5 servings (serving size: about 1 1/2 cups)
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Amount per serving
- Calories: 450
- Calories from fat: 29%
- Fat: 14.7g
- Saturated fat: 5.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2.9g
- Protein: 19.6g
- Carbohydrate: 63g
- Fiber: 8.6g
- Cholesterol: 32mg
- Iron: 3.3mg
- Sodium: 711mg
- Calcium: 263mg
- 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.
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