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No Cook Tex Mex Sauce

Healthycooking's picture
Ingredients
  Canned crushed tomatoes 14 Ounce (1 Can)
  Red onion 1 Large, finely chopped
  Canned red kidney beans 16 Ounce, rinsed and drained (1 Can)
  Olive oil 2 Tablespoon
  Chili powder 1 Tablespoon
  Wagon wheel pasta/Farfalle 1 Pound
  Shredded reduced fat cheddar cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Take a large bowl and mix chopped tomatoes, onion, red kidney beans, oil, and chili powder.
2. Use salt and pepper to season the vegetables. Cover the bowl and place it in the refrigerator to marinate for 2 hours.
3. Remove from refrigerator and keep it at room temperature.
4. Boil water in a large pot and cook the pasta as per directions given on the package. Drain the pasta and put in a serving bowl.

MAKING
5. Add the cheese in the pasta bowl and toss to mix properly. Keep stirring till cheese slightly melts.
6. Add the marinated vegetable and bean mixture on the top of the pasta.
7. If needed, add the diced avocado and toss to coat the pasta.

SERVING
8. Serve the pasta hot in a serving platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Method: 
Mixing
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
120 Minutes
Servings: 
6

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