Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices.
By Del Sroufe,
Ingredients
- 1 medium yellow onion, peeled and diced
- 1 medium red bell pepper, seeded and diced
- 2 cups corn kernels (from about 3 ears)
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 2 teaspoons ancho chile powder
- Salt to taste
- 1 batch No-Cheese Sauce
- 2 cups cooked black beans or one 15 ounce can, drained and rinsed
- ½ pound whole-grain elbow macaroni, cooked according to package directions, drained, and kept warm
Instructions
- Preheat the oven to 350° F.
- Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the corn, jalapeño pepper, cumin, and chile powder and cook for 30 seconds. Remove from the heat and season with salt. Stir in the No-Cheese Sauce, beans, and cooked macaroni.
- Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until bubbly.
Nutritional Information:
Per serving (⅙ of recipe): 409 calories, 69 g carbohydrates, 24 g protein, 6.7 g total fat, 1.2 g saturated fat, 0 g cholesterol, 105 mg sodium, 15 g fiber, 8.1 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (4)
(5 from 2 votes)Love forks over knives!
Making this tonight, looking forward to eating it.
I cannot wait to make this!
As a vegan latina I can get on board with this!