Taco-Night Pasta

By kspurlock

Ingredients

• 1 poundwagon wheel-shaped pasta
• 1 can (15-ounces)great northern beans, drained and rinsed
• 1 can (14-1/2-ounces)no-salt-added stewed tomatoes
• 1 can (10 ounces)mild enchilada sauce (such as Old El Paso)
• 1 teaspoonhot chili powder
• 1/2 teaspoonground cumin
• 1/4 teaspoonsalt
• 1 package (12-ounces)soy crumbles (such as Morningstar Farms)
• 1 cupshredded reduced-fat sharp cheddar cheese

Details

Servings 6
Preparation time 10mins
Cooking time 22mins

Preparation

Step 1

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.