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Southwestern Skillet Pasta

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“I haven't tried this one yet but it sounds delicious and it's low-fat! As an added bonus, it is very quick to prepare.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (10 ounce) cans enchilada sauce
  • 8 ounces wagon wheel macaroni
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (12 ounce) packagerefrigerated tofu crumbles
  • 1 (7 ounce) can corn mixed with chopped peppers, such as mexicorn,drained
  • 1 cup shredded cheddar cheese
  • 1 scallion, sliced
  • tortilla chips (optional)

Directions

  1. In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
  2. Stir in pasta; return to boil.
  3. Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
  4. Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
  5. Reduce heat to low.
  6. Sprinkle with cheese.
  7. Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
  8. Uncover; remove from heat.
  9. Sprinkle with scallions.
  10. Serve with chips, if desired.

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