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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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From Family Circle mag April 1, 2009. Ingredients:
1 lb wagon wheel shaped pasta |
1 (15 ounce) can great northern beans, drained and rinsed |
1 (14 1/2 ounce) can no-salt-added stewed tomatoes |
1 (10 ounce) can mild enchilada sauce |
1 teaspoon hot chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 (12 ounce) package soy crumbles |
1 cup shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook pasta according to package directions. Drain and return to pot.
2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Break up tomatoes with a wooden spoon. Simmer over medium heat for 3 minutes, stirring occasionally. Add the soy crumbles nad simmer for an additional 3 minutes, stirring occasionally.
3. Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.
4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.
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