Serve with a salad and a nice glass of red wine.
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)
Modified from recipe #159899 at www.bigoven.com
(original recipe from Cooking Light Magazine 8-04)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 6 | ||
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Calories: 398 | ||
Calories from Fat: 123 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 571.2mg | 20 % | |
Potassium 536.4mg | 14 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 36.2g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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