Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 ounces Wagon wheel pasta (spirals work well also)
- 1 tablespoon Olive oil
- 1 cup Poblano chile diced and seeded (about 2 chiles)
- 1 medium Onion chopped
- 1/2 teaspoon Chipotle chile powder (or use most of a 7oz can of chipotle sauce)
- 6 cloves Garlic minced or pressed
- 1 can (14.5 oz) Stewed tomatoes undrained
- 1 jar (16 oz) Enchilada sauce
- 1 can (15 oz) Pinto beans drained and rinsed
- 8 ounces Monterey jack cheese grated
- 5 tablespoons Fresh cilantro chopped
Preparation
1. Preheat oven to 350F.
2. Cook pasta according to package directions, drain, and set aside.
3. Heat the oil in a large skillet over medium-high heat. Add poblano and onion; saute 5 minutes or until tender. Add chile powder and garlic; saute 2 minutes. Stir in tomatoes and enchilada sauce; bring to a simmer. Cook 5 minutes, stirring occasionally. Stir in beans; remove from heat. Add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11x7 inch lightly oiled baking dish; sprinkle evenly with cheese. Bake at 350 for 20 minutes or until cheese melts and begins to brown. Top each serving with 1 tablespoon cilantro if desired.
Modified from recipe #159899 at www.bigoven.com
(original recipe from Cooking Light Magazine 8-04)
