- 8 ounces uncooked bow-tie pasta
- 1/4 cup vegetable broth
- 1 onion, chopped
- 2 jalapeño peppers, seeded and minced
- 1 1/2 teaspoons minced fresh garlic
- 1/2 teaspoon chipotle chili powder
- 1 (14.5-ounce) can stewed tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 1/4 cups enchilada sauce
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup tofu sour cream (optional)
- Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
- Preheat the oven to 350°F.
- Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
- Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.