Taco-Night Pasta

• 1 lb 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
• 1 teaspoon hot chili powder
• 12 teaspoon ground cumin
• 14 teaspoon salt
• 1 (12 ounce) package soy crumbles
• 1 cup shredded reduced-fat sharp cheddar cheese

1. Cook pasta according to package directions.
2. Drain and return to pot.
3. While pasta is cooking, prepare sauce.
4. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt.
5. Break up tomatoes with a wooden spoon.
6. Simmer over medium heat for 3 minutes, stirring occasionally.
7. Add the soy crumbles nad simmer for an additional 3 minutes, stirring occasionally.
8. Stir the sauce into pot with pasta.
9. Add half of the cheese, and stir to blend.
10. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top.
11. Serve immediately.

wagon wheel shaped pasta, great northern beans, salt, enchilada sauce, hot chili powder, ground cumin, salt, soy crumbles, cheddar cheese

Taken from www.food.com/recipe/taco-night-pasta-359446 (may not work)