Fettucine with Hot Mexi-Bean Sauce

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* Exported from MasterCook *

 

Fettucine with Hot Mexi-Bean Sauce

 

Recipe By : Cooking Light '88

Serving Size : 4 Preparation Time :0:00

Categories : Beans Meatless Main Dishes

Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 can pinto beans -- (16 ounces)

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 chiles

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

 

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 heat until hot. Add

onion and garlic, and saute until tender. Stir in tomatoes, green chiles,

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 fettucine.

 

Calories 317; Protein 12.0; Fat 1.6; Carb 64.2; Chol 0; Iron 3.6; Sodium 380;

Calc 105

 

MC Formatted by KES

 

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