Fettuccine with Mexi-Bean Sauce

• Yield: 5 servings (287 calories and 5 % fat per serving).

Ingredients:

Vegetable cooking spray

1 1/2 cups chopped onions

1 clove garlic, minced

1 (14 1/2 ounce) can no salt added stewed tomatoes, undrained

1 (14 1/2 ounce) can no salt added whole tomatoes, undrained and chopped

2 tablespoons chopped green chiles

1 tablespoon finely chopped fresh cilantro

1 teaspoon chili powder

1/2 teaspoon sugar

1/4 teaspoon dried whole oregano 1 (15 ounce) can pinto beans, drained

5 cups cooked fettuccine (cooked without salt or fat)

Procedure:

1. Coat a large nonstick skillet with cooking spray, place over medium heat until hot.
2. Add onion and garlic, saute until tender. Stir in stewed tomatoes and next 6 ingredients, bring to boil. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Mash beans slightly then add to tomato mixture, stirring well.
4. Cook for 5 minutes or until thoroughly heated, stirring frequently.

• For each serving, top 1 cup cooked fettuccine with 1 cup sauce. Serve immediately.

Each serving provides:

• Protein: 10.5 g
• Fat: 1.5 g (saturated Fat 0.2)
• Carbohydrate: 58.6 g
• Fiber: 5.0 g
• Cholesterol: 0 g
• Sodium: 256