Taco-Night Pasta
Recipe from Family Circle

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.

by 6  people

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    1   pound 
    wagon wheel-shaped pasta
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    1  15  ounce can 
    great northern beans, drained and rinsed
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    1  14 1/2 ounce can 
    no-salt-added stewed tomatoes
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    1  10  ounce can 
    mild enchilada sauce (such as Old El Paso)
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    1   teaspoon 
    hot chili powder
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    1/2  teaspoon 
    ground cumin
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    1/4  teaspoon 
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    1  12  ounce package 
    soy crumbles (such as Morningstar Farms)
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    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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