Southwestern Pasta With Beans

• 8 ounces uncooked wagon wheel or seashell pasta
• 1 tablespoon vegetable oil
• 1 cup diced seeded poblano chiles (about 2 chiles)
• 1 cup chopped onion
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 4 garlic cloves, minced
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 (10-ounce) can enchilada sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• Cooking spray
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 5 tablespoons chopped fresh cilantro
• 5 tablespoons reduced-fat sour cream

1. Preheat oven to 350u0b0.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat the oil in a Dutch oven over medium-high heat. Add poblano and onion; saute 5 minutes or until tender. Add chile powder, salt, 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 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350u0b0 for 20 minutes or until cheese melts and begins to brown. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream.

wagon wheel, vegetable oil, chiles, onion, chile powder, salt, garlic, tomatoes, enchilada sauce, pinto beans, cooking spray, shredded monterey jack cheese, fresh cilantro, sour cream

Taken from www.myrecipes.com/recipe/southwestern-pasta-with-beans (may not work)