————————JEANNE JONE’S _COOK IT LIGHT————————
1 1/2 t Cumin

2 14-ounce cans of tomatoe

Puree 1 lg Onion, finely chopped

3 Garlic cloves, minced

1/4 t Salt

1/4 t Freshly ground pepper

1/4 t Red pepper flakes (or red

Chili) to taste 2 t Chili powerd

2 t Oregano (dried and crushed)

1 16-ounce can of red

Enchilada sauce, your choice On mild or hot 1 16-ounce can of beans (I

Used Pintos) 1 16-ounce can of corn

Kernels 1 lb Pasta of your choice 6

oz Reduced or fat-free cheddar Cheese *opti 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