Thursday, July 9, 2009

Chipotle Shells and Black Beans

This was a recipe I cribbed from the Cooking Light web site, but as usual, I modified the bejeesus out of it, so I think it's safe to post my variation. Hubz loved this, although it was very spicy and could benefit from the addition of more cheese.

  • 1 chipotle chili in adobo sauce, chopped, plus 1 tsp sauce
  • 1/2 red bell pepper, diced
  • 1/2 small onion, diced
  • 1 tbs. flour
  • 1/2 tsp teaspoon chili powder
  • sprinkling of salt
  • 1/2 teaspoon cumin (or more...we looooove cumin in this house, so I'm pretty generous with it)
  • 1 1/3 cups skim milk
  • 1/2 shredded cheese (like I said, it could def use more, but this was all we had at the time)
  • 3 c. cooked leftover pasta of any kind
  • 1/2 c black beans, drained
Spray a big pot with cooking spray and sautee the onion, adding the red pepper after about a minute. Add adobo chili, sauce, all spices and flour, cook for about one minute. Add the milk gradually, stirring constantly, and cook until the sauce thickens and becomes bubbly. Remove from heat and stir in cheese. Add cooked pasta and beans to sauce, stirring to coat. Pour mixture into a 9x9 casserole dish coated in cooking spray. Sprinkle more cheese on top and bake at 400 degrees for 15 minutes or until warmed through. Makes 3-4 servings.
We added the beans for a little protein power, but I think this would also be great with shredded chicken (and beans!), or more veggies like bell peppers and corn. This served the two of us twice, and the recipe could easily be doubled for more.

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