Southwestern Skillet Pasta Recipe

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Ingredients:

Serving

2 (10 oz) cans enchilada sauce
8 oz wagon wheel macaroni
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) package refrigerated tofu crumbles
1 (7 oz) can corn mixed with chopped peppers , such as mexicorn,drained
1 cup shredded cheddar cheese
1 scallion, sliced
tortilla chips (optional)

Directions:

In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
Stir in pasta; return to boil.
Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
Reduce heat to low.
Sprinkle with cheese.
Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
Uncover; remove from heat.
Sprinkle with scallions.
Serve with chips, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	199.18 Kcal (834 kJ)
Calories from fat	118.99 Kcal
		% Daily Value*
Total Fat	13.22g	20%
Cholesterol	39.16mg	13%
Sodium	253.43mg	11%
Potassium	182.34mg	4%
Total Carbs	9.69g	3%
Sugars	1g	4%
Dietary Fiber	1.81g	7%
Protein	10.54g	21%
Vitamin C	1.6mg	3%
Iron	1.2mg	7%
Calcium	249.6mg	25%

Amount Per 100 g
Calories	295.35 Kcal (1237 kJ)
Calories from fat	176.44 Kcal
		% Daily Value*
Total Fat	19.6g	20%
Cholesterol	58.07mg	13%
Sodium	375.8mg	11%
Potassium	270.38mg	4%
Total Carbs	14.37g	3%
Sugars	1.48g	4%
Dietary Fiber	2.69g	7%
Protein	15.63g	21%
Vitamin C	2.3mg	3%
Iron	1.7mg	7%
Calcium	370.1mg	25%

* 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.

Tastes

salty
savory
bitter
sweet

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