Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.61 Kcal (1799 kJ) | ||
| Calories from fat | 164.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.29g | 28% | |
|---|---|---|---|
| Cholesterol | 11.29mg | 4% | |
| Sodium | 236.79mg | 10% | |
| Potassium | 122.11mg | 3% | |
| Total Carbs | 58.8g | 20% | |
| Sugars | 21.15g | 85% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 7.95g | 16% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 155.7mg | 865% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 256.49 Kcal (1074 kJ) | ||
| Calories from fat | 98.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 28% | |
|---|---|---|---|
| Cholesterol | 6.74mg | 4% | |
| Sodium | 141.37mg | 10% | |
| Potassium | 72.91mg | 3% | |
| Total Carbs | 35.11g | 20% | |
| Sugars | 12.63g | 85% | |
| Dietary Fiber | 1.3g | 9% | |
| Protein | 4.75g | 16% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 93mg | 865% | |
| Calcium | 46mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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