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Fettuccine with Hot Mexican Bean Sauce

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Submitted by Claire720

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
14 ½ 419.1
OUNCES ML/G TOMATOES, STEWED, CANNED
no-added-salt
10 289
OUNCES ML/G TOMATOES, CANNED
no-added-salt, undrained
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
1 15
TABLESPOON ML CILANTRO
fresh
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML OREGANO
16 462.4
OUNCES ML/G RED KIDNEY BEANS
canned, rinsed and drained
4 946
CUPS ML PASTA, FETTUCCINE
hot cooked *

Directions

Coat a large skillet with cooking spray.

Place over medium heat until hot.

Add onion and garlic; sauté until tender.

Stir in tomatoes, green chiles, cilantro, chili powder, sugar, and oregano.

Cover and bring to a boil.

Reduce heat, and simmer 15 minutes, stirring occasionally.

Mash beans slightly, and stir into tomato mixture.

Serve over hot cooked fettuccine.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 376 5% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 761mg 32%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 18%
Sugars g
Protein 32g
Vitamin A 9% Vitamin C 36%
Calcium 13% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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