Spicy Southwestern Pasta #2
| Yield: | 4 Servings |
| Categories: | Pasta |
| 1 1/2 | ts | Cumin |
| 2 | cn | 14-ounce tomato Puree |
| 1 | lg | Onion; finely chopped |
| 3 | Cloves garlic; minced | |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/4 | ts | Red pepper flakes (or red Chili) to taste |
| 2 | ts | Chili powerd |
| 2 | ts | Oregano (dried and crushed) |
| 1 | cn | 16-ounce red Enchilada sauce; your choice On mild or hot |
| 1 | cn | 16-ounce beans (I Used Pintos) |
| 1 | cn | 16-ounce corn Kernels |
| 1 | lb | Pasta of your choice |
| 6 | oz | Reduced or fat-free cheddar Cheese *optional* |
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