Mexican Penne

I try to cook something with beans in it at least once or twice per week.  Beans are a nutrition powerhouse.  Cup for cup, beans provide about twice as much fiber as most veggies, and you can count them as either a protein or vegetable in your meals. They contain cancer fighting agents and their fiber helps to stabilize blood sugar, lowering the risk of type 2 diabetes.  I also choose to substitute soy burger crumbles for ground beef.  These burger style crumbles contain no saturated fat or cholesterol which makes for a heart healthy choice.  Or, if you prefer you can omit the burger all together...this meal is nutritionally complete with or without it.  

Ingredients: 

1/2 pound whole wheat penne (1/2 box)

1 pound of soy burger crumbles
1 TBSP olive oil
2 cloves garlic, minced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, chopped
1 tsp cumin
1 tsp chili powder
2 jars salsa (about 30 oz. total) (choose a low sodium, natural version if available)
1 can black beans, drained and rinsed (choose a low sodium, organic version if available)
2 cups shredded Mexican Blend Cheese (Use just a sprinkling of cheese or try a shredded vegan cheese alternative)
cilantro

Directions:
Preheat oven to 350.  Boil pasta according to package instructions.

Meanwhile, saute garlic, onions, and peppers in the olive oil over medium~high heat in a large non~stick skillet.  Add soy burger crumbles to pan.  Add spices.  Cook until browned.













Place skillet mixture in a large bowl. Add the beans, salsa and cooked pasta.  Stir to combine.

Spray a 9x13" baking dish with non~stick cooking spray.  Pour half the pasta mixture into the pan. Sprinkle lightly with cheese.  Cover with remaining pasta and top with re .

Bake for 30-35 minutes or until bubbly and the cheese is golden.
Top with chopped cilantro.  I served this with carrot sticks and cornbread.