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.
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