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<blockquote data-quote="moreluck" data-source="post: 155086" data-attributes="member: 1246">Southwest Pasta &amp; Beans&nbsp;8 ounces Wagon wheel pasta (spirals work well also)1 can (14.5 oz) Stewed tomatoes undrained1 tablespoon Olive oil 1 jar (16 oz) Enchilada sauce 1 cup Poblano chile diced and seeded (about 2 chiles)1 can (15 oz) Pinto beans drained and rinsed1 medium Onion chopped8 ounces Monterey jack cheese grated1/2 teaspoon Chipotle chile powder (or use most of a 7oz can of chipotle sauce)5 tablespoons Fresh cilantro chopped6 cloves Garlic minced or pressed&nbsp;&nbsp;1. Preheat oven to 350F.2. Cook pasta according to package directions, drain, and set aside.3. Heat the oil in a large skillet over medium-high heat. Add poblano and onion; saute 5 minutes or until tender. Add chile powder 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 11x7 inch lightly oiled baking dish; sprinkle evenly with cheese. Bake at 350 for 20 minutes or until cheese melts and begins to brown. Top each serving with 1 tablespoon cilantro if desired.</blockquote>

[QUOTE="moreluck, post: 155086, member: 1246"] Southwest Pasta & Beans 8 ounces Wagon wheel pasta (spirals work well also) 1 can (14.5 oz) Stewed tomatoes undrained 1 tablespoon Olive oil 1 jar (16 oz) Enchilada sauce 1 cup Poblano chile diced and seeded (about 2 chiles) 1 can (15 oz) Pinto beans drained and rinsed 1 medium Onion chopped 8 ounces Monterey jack cheese grated 1/2 teaspoon Chipotle chile powder (or use most of a 7oz can of chipotle sauce)5 tablespoons Fresh cilantro chopped 6 cloves Garlic minced or pressed 1. Preheat oven to 350F. 2. Cook pasta according to package directions, drain, and set aside. 3. Heat the oil in a large skillet over medium-high heat. Add poblano and onion; saute 5 minutes or until tender. Add chile powder 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 11x7 inch lightly oiled baking dish; sprinkle evenly with cheese. Bake at 350 for 20 minutes or until cheese melts and begins to brown. Top each serving with 1 tablespoon cilantro if desired. [/QUOTE]

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