Shells with black bean sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet green pepper, chopped | |
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Olive oil |
| 2 | cans | (8 oz) low-sodium tomato sauce |
| 1 | can | (15 oz) black beans, rinsed and drained |
| Hot-pepper sauce (to taste) | ||
| 8 | ounces | Shell pasta, cooked |
| ½ | cup | Shredded nonfat cheddar cheese |
Directions
Saute peppers, onions, garlic, oregano and cumin in olive oil over medium heat under tender, about 1-3 minutes. Add tomatoe sauce, beans and hot-pepper sauce. Bring to a boil; reduce heat; cook for 10 minute. Top with pasta. Top with cheese.
Per serving: 310 calories, 2.2g fat (6% of calories), 3mg cholesterol, 142 mg sodium, 8g dietary fiber.
Cook's notes: I, being lactose intolerant, did not use the cheese and it was still great. I also ended up cooking it a bit longer (while waiting for the pasta to finish) and did not add the hot sauce. Oh, and I used 16oz of pasta (this was for a pot-luck, after all ;) instead of 8. I did find it needed a bit of pepper and a touch of salt (probably because I used no-sodium added tomato sauce and not low-sodium sauce). It got very good reviews from the crowd at the pot-luck and I'd make it again.
Posted to Digest eat-lf.v097.n039 by "William S. Grant, II" <wsgrant@...> on Feb 9, 1997.
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