Pasta with Mexican Sauce
1 tablespoon olive oil
3 scallions, thinly sliced
2 cloves garlic, finely chopped
6 ounces extra-lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 can (14-1/2 ounces) plum tomatoes, chopped with their juice
1 can (15 ounces) black beans, rinsed and drained 1 pickled jalapeno, finely chopped
8 ounces wagon wheel pasta
1/3 cup shredded Manchego cheese
1/4 cup chopped cilantro
In large nonstick skillet, heat oil over medium-high heat. Add scallions and garlic and cook 30 seconds. Crumble in ground beef. Sprinkle with chili powder, cumin and salt and cook 5 minutes, stirring frequently, or until beef is no longer pink.
Add tomatoes, black beans, and jalapeņo to skillet and bring to a boil over high heat. Reduce heat to medium; cover and cook five minutes.
Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain and transfer to serving bowl.
Add sauce to pasta, sprinkle with Manchego cheese and cilantro; toss to mix.
Good source of: fiber, folate, iron, magnesium, selenium, zinc.
Nutritional information per serving:
Saturated fat: 5.2g