Recipes: Vegetarian Cowboy Macaroni
Serves: 8
Pre Heat Oven to 350°
What you will need:
- 1 pound box of elbow macaroni (Enriched or Wheat)
- 15 oz can of kidney beans, dark red
- ¼ chopped white onion, medium
- 6 oz can tomato paste
- 14.5 oz can of diced tomatoes with mild green chiles
- 1 large clove of garlic, chopped
- Pinch of black pepper to taste
- 1 cup yellow corn, frozen
- 1 tsp. chili powder
- 1 tsp cumin
- 1 cup water
- ¾ cup (6 oz) cheddar cheese, shredded
- ½ cup (4 oz) mozzarella cheese, shredded
Directions:
- Bring water to a rolling boil then slowly add macaroni. Stir and cook for approx 7 minutes or until pasta is tender
- While Pasta is cooking; mix beans (with juice), onion, tomato products, corn, seasonings and water together and cook over medium heat for 5-7 minutes until hot (140’).
- Then toss together with pasta and pour into casserole dish.
- Sprinkle with cheeses, cover and bake 10-15 minutes or until cheese is melted.
Variations:
- For dairy free omit the cheese.
- Try using fresh diced tomatoes and ½ of a green bell pepper (chopped) instead of the canned for a fresh “garden” taste.
- If you love cheese, try mixing in the cheese then adding a bit on the top before baking for cheesy perfection.