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)

1. In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
2. Stir in pasta; return to boil.
3. Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
4. Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
5. Reduce heat to low.
6. Sprinkle with cheese.
7. Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
8. Uncover; remove from heat.
9. Sprinkle with scallions.
10. 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)