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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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