Yield: 4 Servings
|2 cans||14-ounce tomato Puree|
|1 large||Onion; finely chopped|
|3 \N||Cloves garlic; minced|
|¼ teaspoon||Freshly ground pepper|
|¼ teaspoon||Red pepper flakes (or red Chili) to taste|
|2 teaspoons||Chili powerd|
|2 teaspoons||Oregano (dried and crushed)|
|1 can||16-ounce red Enchilada sauce; your choice On mild or hot|
|1 can||16-ounce beans (I Used Pintos)|
|1 can||16-ounce corn Kernels|
|1 pounds||Pasta of your choice|
|6 ounces||Reduced or fat-free cheddar Cheese *optional*|
JEANNE JONE'S _COOK IT LIGHT
In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish! From: larcherr@... (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
Date: Mon, 24 Jun 1996 23:51:17 -0400 From: BobbieB1@...
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .