1 1/2 tsp Cumin
2 can 14-ounce tomato Puree
1 large Onion, finely chopped
3 Cloves garlic, minced
1/4 tsp Salt
1/4 tsp Freshly ground pepper
1/4 tsp Red pepper flakes (or red Chili) to taste
2 tsp Chili powerd
2 tsp Oregano (dried and crushed)
1 can 16-ounce red Enchilada sauce, your choice On mild or hot
1 can 16-ounce beans (I Used Pintos)
1 can 16-ounce corn Kernels
1 lb Pasta of your choice
6 oz Reduced or fat-free cheddar Cheese *optional*
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JEANNE JONE'S _COOK IT LIGHT
In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish!
From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Date: Mon, 24 Jun 1996 23:51:17 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #179
From the MealMaster recipe list.
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