Southwestern Pasta and Beans - BigOven 162413
Southwestern Pasta and Beans

Southwestern Pasta and Beans

Ready in 45 minutes
5 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Southwestern Pasta and Beans"

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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

Ingredients

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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

Servings  

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)

Credits

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

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Delicious, although i couldn't get the kind of pasta listed. Other kinds work great too.
bethvaupel 2 years ago
This was great. We used green chile enchilada sauce, banana peppers and jalapeño peppers
Mkstyers721 4 years 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 4 years ago
[I made edits to this recipe.]
lizmari 7 years ago
modified from original recipe from Cooking Light Magazine 8-04 [I posted this recipe.]
lizmari 7 years ago
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