Mac and Beans Medley
Bell peppers, tomatoes, and beans add color and flavor to this meal, while the red pepper flakes add a little bit of heat.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
303
Calories
12g
Protein
46g
Carbs
8g
Fat
11g
Fiber
4g
Sugar
164mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
garlic cloves
4
bell pepper
1 · green, red, yellow, or orange
cooking oil
2 tablespoons
low-sodium tomatoes, diced
1 can (14.5 ounces)
red pepper flakes, crushed
1/2 teaspoon
low-sodium beans, drained and rinsed
1 can (15.5 ounces) · black, kidney, pinto or other
cooked macaroni, without salt or fat added
2 cups · or other pasta
Instructions
- 1
Wash hands with warm water and soap.
- 2
Peel and finely chop the garlic. Core, seed, and finely chop the bell pepper.
- 3
Heat oil in large skillet over medium-high heat. Add garlic and bell pepper. Cook for one minute. Do not let garlic brown. Add diced tomatoes (do not drain) and red pepper flakes.
- 4
Cover the skillet and lower heat. Cook for 10 minutes or until sauce is slightly thickened.
- 5
Add beans and cooked macaroni to skillet and cook 5 minutes or until heated through.
- 6
Serve hot.
Source: USDA MyPlate Kitchen · Champions for Change Recipes Arizona Nutrition Network
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