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Southwestern Pasta and Beans
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Southwestern Pasta and Beans

Recipes »  Main Dish  »  Casseroles

Serve with a salad and a nice glass of red wine.

 "I truly enjoyed this recipe! Only thing I would change is add tomato paste and brown sugar! Just to take the sting off the heat! Overall a wonderful recipe!" - stillmedoinitagain

Yield: 6 Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Pasta

(4.6, 5) 100% would make again (reviews)

Favorite favorite of 133 people 100 people Try Soon want to try


Servings          
Original recipe makes 6
8 ouncesWagon wheel pasta; (spirals work well also)
1 tablespoonolive oil
1 cupPoblano chile; diced and seeded (about 2 chiles)
1 mediumOnion; chopped
1/2 teaspoonChipotle chile powder; (or use most of a 7oz can of chipotle sauce)
6 clovesGarlic; minced or pressed
1 14.5-oz canStewed tomatoes; undrained
1 16-oz jarEnchilada sauce
1 15-oz canPinto beans; drained and rinsed
8 ouncesMonterey jack cheese; grated
5 tablespoonsFresh cilantro; chopped

Southwestern Pasta and Beans 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)

Notes

Modified from recipe #159899 at www.bigoven.com

(original recipe from Cooking Light Magazine 8-04)

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  • photo by lizmari lizmari

    • Calories Per Serving: 398
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    Southwestern Pasta and Beans Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Delicious, although i couldn't get the kind of pasta listed. Other kinds work great too.
    11 months, 3 weeks, 6 days, 3 hours, 14 minutes ago
    This was great. We used green chile enchilada sauce, banana peppers and jalapeño peppers
    3 years, 1 months, 1 weeks, 5 days, 3 hours, 52 minutes ago
    I truly enjoyed this recipe! Only thing I would change is add tomato paste and brown sugar! Just to take the sting off the heat! Overall a wonderful recipe!
    3 years, 4 months, 1 weeks, 4 days, 7 hours, 58 minutes ago
    [I made edits to this recipe.]
    6 years, 4 months, 1 weeks, 5 days, 12 hours, 53 minutes ago
    modified from original recipe from Cooking Light Magazine 8-04
    [I posted this recipe.]
    6 years, 4 months, 1 weeks, 6 days, 2 hours, 45 minutes ago

    Tags

    1. Vegetarian
    2. Meatless
    3. Bake
    4. Main Dish
    5. @my diet
    6. Mexican
    7. Pasta
    8. Dinner
    9. Fall
    10. Spicy (Hot)

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