Tex-mex corn macaroni
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Corn macaroni (found in natural food stores) |
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; chopped | |
| 3 | Garlic cloves; minced | |
| ½ | cup | Chile peppers, green; peeled and chopped (frozen or canned) |
| 2 | Green peppers; chopped | |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Oregano, dried |
| 2 | cups | Tomatoes, fresh; chopped |
| 1 | cup | Corn kernels, fresh or frozen |
Directions
Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender. Add both types of peppers and cook an additional 3 minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm.
Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE