Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  cumin
  2               cans  tomato puree --14-ounce
  1              large  onion -- finely chopped
  3                     garlic cloves -- minced
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground pepper
     1/4      teaspoon  red pepper flakes -- (or red chili), to
                        -- taste
  2          teaspoons  chili powerd
  2          teaspoons  oregano -- dried and crushed
  1                can  red enchilada sauce -- 16-ounce your
                        -- choice
                        -- on mild or hot
  1                can  beans -- 16-ounce(i
                        -- used pintos)
  1                can  corn kernels -- 16-ounce
  1              pound  pasta of your choice
  6             ounces  reduced or fat-free cheddar cheese -- (optional)

Preparation:

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!

Nutritional Information:

953 Calories (kcal); 5g Total Fat; (4% calories from fat); 54g Protein; 182g Carbohydrate; 74mg Cholesterol; 1718mg Sodium