Categories: Casserole, Main Dish, Pasta, Tex-Mex, Vegetarian
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 1 jalapeno pepper , seeded and minced
- 1 1/2 cups cooked pinto beans , drained and rinsed
- 1 tablespoon chili powder (to taste)
- 1/2 teaspoon dried oregano
- 1 1/2 cups bottled picante sauce
- 1 (14 ounce) can diced tomatoes
- salt
- fresh ground black pepper
- 1 cup shredded cheddar cheese or 1 cup soy cheddar cheese
Directions
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Cook macaroni in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes.
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When pasta is cooked, drain and set aside.
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Preheat oven to 350°; lightly oil a 2 1/2-quart baking dish.
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Heat the oil in a large skillet over med-low heat, add in the garlic and jalapeno; cook until softened, about 1 minute.
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Add in the beans, chili powder, and oregano.
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Stir in the picante sauce and tomatoes; mix well.
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Simmer for 5 minutes.
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Season with salt and pepper to taste.
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In a big bowl, combine the macaroni with the bean-tomato mixture and transfer to the prepared dish.
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Top with the cheese.
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Cover and bake for 25 minutes.
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Uncover and continue baking 5-10 minutes longer or until the top is lightly browned.