Shells with black bean sauce

Yield: 1 Servings

Measure Ingredient
1 \N Sweet green pepper, chopped
1 \N Onion, chopped
1 \N 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
\N \N Hot-pepper sauce (to taste)
8 ounces Shell pasta, cooked
½ cup Shredded nonfat cheddar cheese

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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