Meatless Monday Meal

Here is a great meal for a meatless Monday.  This bean and pasta bake recipe comes from Nikki & David Goldbeck's American Wholefoods Cuisine, published in 1983.  My sister-in-law gave me this cookbook, and I have used it for years.

This dish contains protein, carbohydrates, and vegetables.  All you need to add for a complete meal is a green salad. Note: The recipe calls for three cups of cooked black beans.  I have always used dried beans, but I suppose it would work with drained canned beans.  I expect the finished product would turn out a little mushier though.

Mexican Beans and Pasta Bake

from Nikki & David Goldbeck’s American Wholefoods Cuisine

1 tablespoon oil

1 medium onion, chopped

1 large clove garlic, chopped

1/4 teaspoon cayenne pepper (adjust amount to taste)

1 tablespoon chili powder

1 28-oz. can whole tomatoes, cored and rough chopped

1 teaspoon dried oregano

1/2 teaspoon dried cumin

1 cup uncooked elbow macaroni (can use whole wheat)

1 1/2 cup fresh or frozen corn kernels

3 cups cooked black beans (preferably from dried beans)

1/3 cup sliced olives

1 – 1 1/2 cups broken corn tacos or chips

1 cup shredded Monterey Jack cheese

Heat oil in 2-quart pot over medium heat and sauté onion and garlic for 3 minutes to soften.   Add cayenne and chili powder and cook briefly.  Add tomatoes, oregano, and cumin, and bring to a boil.

Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender.  Stir in beans and olives.

Preheat oven to 325 degrees F.

Transfer bean mixture to a 2-quart casserole dish.  Top with broken chips and cheese.  Bake for 10-15 minutes to melt cheese and heat through.  If casserole is assembled in advance and chilled, increase baking time to 20-25 minutes.

Printable recipe