Fettuccine with Hot Mex-Bean Sauce

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Fettuccine with Hot Mex-Bean Sauce

Recipe By : Cooking Light -- '88

 

1 can pinto beans (16-ounce)

vegetable cooking spray

1 medium onion -- chopped

1 clove garlic -- minced

1 can " no salt added " stewed tomatoes (14 1/2 oz.) -- undrained

1 can tomatoes (10-ounce) -- undrained & chopped

2 tablespoons chopped green chilies

1 tablespoon finely chopped fresh cilantro

1 teaspoon chili powder

1/2 teaspoon sugar

1/4 teaspoon dried whole oregano -- crushed

4 cups hot cooked fettuccine -- cooked without salt (gf)

 

Place pinto beans in a colander, and rinse under cold tap water 1

minute; set colander aside to let beans drain 1 minute.

 

Coat a large skillet with cooking spray, place over medium hat until

hot. Add onion and garlic, and saute until tender. Stir in

tomatoes, green chilies, cilantro, chili powder, sugar, and oregano.

Cover and bring to a boil ; reduce heat, and simmer 15 minutes,

stirring occasionally. Mash reserved pinto beans slightly, and stir

into tomato mixture. Serve over hot cooked fettuccine.