Fettuccine With Mexi-Bean Sauce

• vegetable oil cooking spray
• 1 12 cups chopped onions
• 1 garlic clove, minced
• 15 ounces stewed tomatoes, not drained
• 15 ounces diced tomatoes, not drained
• 2 tablespoons chopped green chilies or 2 tablespoons jalapeno peppers
• 1 tablespoon finely chopped fresh cilantro (optional)
• 1 teaspoon chili powder
• 12 teaspoon sugar
• 14 teaspoon dried oregano
• 15 ounces pinto beans, drained
• fettuccine, for 5 servings

1. Coat large, nonstick skillet with cooking spray and heat over medium until hot.
2. Saute the onions until tender; add garlic, and stir until it becomes aromatic.
3. Do not brown.
4. Stir in both cans of tomatoes.
5. Add the peppers, chili powder, sugar, and oregano and stir.
6. Also add the cilantro, if using.
7. Cover, reduce heat and simmer 15 minutes.
8. Stir occasionally.
9. Cook 5 servings of fettuccine according to directions on package.
10. Mash beans slightly, add to the tomato mixture and stir.
11. Cook 5 minutes or until heated thoroughly.
12. For each serving, top 1 cup cooked fettuccine with 1 cup sauce and serve immediately.

vegetable oil cooking spray, onions, garlic, tomatoes, tomatoes, green chilies, fresh cilantro, chili powder, sugar, oregano, pinto beans

Taken from www.food.com/recipe/fettuccine-with-mexi-bean-sauce-372420 (may not work)