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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2-quart saucepan over medium heat, warm the oil. | 2. Add peppers, onions garlic, oregano and cumin. | 3. Saute' until vegetables are tender, 1 to 3 minutes. | 4. Add the tomato sauce, beans and hot pepper sauce. | 5. Bring to a boil, reduce the heat to low and cook for 10 minutes to blend the flavors. | 6. Stir the sauce into the hot macaroni. | 7. Top each serving with cheddar cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
green pepper	1		chopped sweet	14.8	3.4336	0.6364	0.1258
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
tomato sauce	2	cans	low sodium	-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
hot pepper sauce				-	-	-	-
elbow macaroni	8	ounces	cooked	845.88	170.2476	29.7312	3.4428
nonfat cheddar cheese	1/2	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.