Taco-Night Pasta

This pasta one-dish meal combines all the Mexican flavors and spices that taco lovers enjoy. Try this vegetarian recipe on a weeknight when you need a meal in 30 minutes or less.

Taco-Night Pasta
Servings: 6 Prep 10 mins Cook 12 mins


  • 1 pound wagon wheel-shaped pasta
  • 1 15 ounce can great northern beans, drained and rinsed
  • 1 14 1/2 ounce can no-salt-added stewed tomatoes
  • 1 10 ounce can mild enchilada sauce (such as Old El Paso)
  • 1 teaspoon hot chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 12 ounce package soy crumbles (such as Morningstar Farms)
  • 1 cup shredded reduced-fat sharp cheddar cheese

Make It

1. Cook pasta following package directions. Drain and return to pot.

2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Break up tomatoes with a wooden spoon. Simmer over medium heat for 3 minutes, stirring occasionally. Add the soy crumbles and simmer for an additional 3 minutes, stirring occasionally.

3. Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.

4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 518, Fat, total (g): 9, chol. (mg): 14, sat. fat (g): 3, carb. (g): 79, fiber (g): 10, pro. (g): 30, sodium (mg): 842, Percent Daily Values are based on a 2,000 calorie diet.