Southwestern Pasta and Beans

Southwestern Pasta and Beans

5 reviews, 4.6 star(s). 100% would make again

Ready in 45 minutes

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


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 14.5-oz can Stewed tomatoes; undrained
1 16-oz jar Enchilada sauce
1 15-oz can Pinto beans; drained and rinsed
8 ounces Monterey jack cheese; grated
5 tablespoons Fresh cilantro; chopped

Original recipe makes 6



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

(original recipe from Cooking Light Magazine 8-04)


Modified from recipe #159899 at

(original recipe from Cooking Light Magazine 8-04)

Alert editor   
Calories Per Serving: 398 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Southwestern Pasta and Beans

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Delicious, although i couldn't get the kind of pasta listed. Other kinds work great too.
bethvaupel 3y ago

This was great. We used green chile enchilada sauce, banana peppers and jalapeño peppers
Mkstyers721 6y 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!
stillmedoinitagain 6y ago

[I made edits to this recipe.]
lizmari 9y ago

modified from original recipe from Cooking Light Magazine 8-04 [I posted this recipe.]
lizmari 9y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free