Taco-Night Pasta

Ingredients

• 1 pound wagon wheel-shaped pasta

• 1 15 ounce can great northern beans, drained and rinsed

• 1 14 1/2 ounce can no-salt-added stewed tomatoes

• 1 10 ounce can mild enchilada sauce (such as Old El Paso)

• 1 teaspoon hot chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon salt

• 1 12 ounce package soy crumbles (such as Morningstar Farms)

• 1 cup shredded reduced-fat sharp cheddar cheese

Directions

1. Cook pasta following package directions. Drain and return to pot.

2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Break up tomatoes with a wooden spoon. Simmer over medium heat for 3 minutes, stirring occasionally. Add the soy crumbles and simmer for an additional 3 minutes, stirring occasionally.

3. Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.

4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.

Makes: 6 servings

Recipe from Family Circle