- 1 of 4 Cook pasta following package directions. Drain and return to pot.
- 2 of 4 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 of 4 Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.
- 4 of 4 Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.
Servings Per Recipe: 6
Per Serving: 3 g sat. fat, 79 g carb., 30 g pro., 14 mg chol., 9 g Fat, total, 842 mg sodium, 10 g fiber, 518 kcal cal.