Southwestern Skillet Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I haven't tried this one yet but it sounds delicious and it's low-fat! As an added bonus, it is very quick to prepare. Ingredients:
2 (10 ounce) cans enchilada sauce |
8 ounces wagon wheel macaroni |
1 (15 ounce) can black beans, rinsed and drained |
1 (12 ounce) package refrigerated tofu crumbles |
1 (7 ounce) can corn mixed with chopped peppers, such as mexicorn,drained |
1 cup shredded cheddar cheese |
1 scallion, sliced |
tortilla chips (optional) |
Directions:
1. In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
2. Stir in pasta; return to boil.
3. Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
4. Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
5. Reduce heat to low.
6. Sprinkle with cheese.
7. Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
8. Uncover; remove from heat.
9. Sprinkle with scallions.
10. Serve with chips, if desired.
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