Southwestern Skillet Pasta
- 2 (10 ounce) cans enchilada sauce
- 8 ounces wagon wheel macaroni
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (12 ounce) packagerefrigerated tofu crumbles
- 1 (7 ounce) can corn mixed with chopped peppers, such as mexicorn,drained
- 1 cup shredded cheddar cheese
- 1 scallion, sliced
- tortilla chips (optional)
- In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
- Stir in pasta; return to boil.
- Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
- Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
- Reduce heat to low.
- Sprinkle with cheese.
- Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
- Uncover; remove from heat.
- Sprinkle with scallions.
- Serve with chips, if desired.
enchilada sauce, wagon wheel macaroni, black beans, crumbles, corn mixed, cheddar cheese, scallion, tortilla chips
Taken from www.food.com/recipe/southwestern-skillet-pasta-73384 (may not work)