Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------JEANNE JONE'S _COOK IT LIGHT---------------------
1 1/2 t Cumin 1 16-ounce can of red
2 14-ounce cans of tomatoe Enchilada sauce, your choice
Puree On mild or hot
1 lg Onion, finely chopped 1 16-ounce can of beans (I
3 Garlic cloves, minced Used Pintos)
1/4 t Salt 1 16-ounce can of corn
1/4 t Freshly ground pepper Kernels
1/4 t Red pepper flakes (or red 1 lb Pasta of your choice 6
Chili) to taste oz Reduced or fat-free cheddar
2 t Chili powerd Cheese *opti
2 t Oregano (dried and crushed) Onal*

In a medium to large pot, over medium heat, add cumin and toast until
you can smell the seasoning (if using seeds, until golden brown). Add
3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and
pepper flakes, and oregano. Mix well, bring to a simmer.

Reduce to a low heat, cook covered for 25 minutes. Add the remaining
ingreadients, excluding the cheese and pasta. Mix well, cook for 10
minutes, add your cooked pasta. Or ... place 1 cup of the cooked
pasta on a plate and top each serving with the sauce. Sprinkle each
plate with cheese, and serve. Cilantro spriggs look great as garnish!

From: larcherr#craft.camp.clarkson.edu (Roxanne Larcher) Fatfree
Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A#Prodigy.com using MMCONV

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