Taco-Night Pasta

This pasta one-dish meal combines all the Mexican flavors and spices that taco lovers enjoy. Try this vegetarian recipe on a weeknight when you need a meal in 30 minutes or less.

Recipe from Family Circle
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  • 1 pound 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 (such as Old El Paso)
  • 1 teaspoon hot chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 12 ounce package soy crumbles (such as Morningstar Farms)
  • 1 cup shredded reduced-fat sharp cheddar cheese
Cook pasta following package directions. Drain and return to pot.
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 and simmer for an additional 3 minutes, stirring occasionally.
Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.
Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 518, Fat, total (g) 9, chol. (mg) 14, sat. fat (g) 3, carb. (g) 79, fiber (g) 10, pro. (g) 30, sodium (mg) 842, Percent Daily Values are based on a 2,000 calorie diet
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