Ingredients:
2 (10 ounce) cans enchilada sauce
8 ounces wagon wheel macaroni
1 (15 ounce) cans black beans, rinsed and drained
1 (12 ounce) packages refrigerated tofu crumbles
1 (7 ounce) cans corn mixed with chopped peppers, such as mexicorn,drained
1 cup shredded cheddar cheese
1 scallions, sliced
tortilla chips (optional)
Directions:
In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
Stir in pasta; return to boil.
Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
Reduce heat to low.
Sprinkle with cheese.
Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
Uncover; remove from heat.
Sprinkle with scallions.
Serve with chips, if desired.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.