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.
Ingredients
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1 pound wagon wheel-shaped pasta
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1 can (15-ounces) great northern beans, drained and rinsed
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1 can (14-1/2-ounces) no-salt-added stewed tomatoes
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1 can (10 ounces) 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 salt
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1 package (12-ounces) soy crumbles (such as Morningstar Farms)
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1 cup shredded reduced-fat sharp cheddar cheese
Directions
1.
Cook pasta following 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 and 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.
Nutrition information
Calories 518, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 14 mg, Sodium 842 mg, Carbohydrate 79 g, Fiber 10 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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