Skinny and Vegetarian, Mexican Mac and Cheese Casserole | WW Points

Name: Skinny and Vegetarian, Mexican Mac and Cheese Casserole | WW Points
Total time: 51 min
Ingredients: 2 cups (8 ounces) dry Barilla Whole Grain Elbows pasta or penne, (see shopping tips); 1½ cups fat-free cottage cheese; 1½ cups grape, sugar plum or cherry tomatoes, sliced in half; 1¼ cups salsa, (I used Pace Medium Chunky Salsa or choose a hot salsa if you like it super spicy); 1 (15 oz) can black beans, rinsed and drained; 1 tablespoon reduced-fat butter or Smart Balance Light, melted; 1 egg, (I like using Egg-land’s Best eggs); ½ teaspoon ground cumin; ½ teaspoon chili powder; ¼ teaspoon garlic powder; Fresh ground pepper, to taste; 1 cup fat-free sour cream or nonfat Greek yogurt (plain); ½ cup scallions, sliced; ½ cup shredded (2%) reduced-fat Mexican cheese blend or cheddar cheese

www.skinnykitchen.com

This fiber-packed mac and cheese have it all…It’s super-rich tasting with great Mexican food flavors. And, just a hint of spice.

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Ingredients

2 cups (8 ounces) dry Barilla Whole Grain Elbows pasta or penne, (see shopping tips)
1½ cups fat-free cottage cheese
1½ cups grape, sugar plum or cherry tomatoes, sliced in half
1¼ cups salsa, (I used Pace Medium Chunky Salsa or choose a hot salsa if you like it super spicy)
1 (15 oz) can black beans, rinsed and drained
1 tablespoon reduced-fat butter or Smart Balance Light, melted
1 egg, (I like using Egg-land’s Best eggs)
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
Fresh ground pepper, to taste
1 cup fat-free sour cream or nonfat Greek yogurt (plain)
½ cup scallions, sliced
½ cup shredded (2%) reduced-fat Mexican cheese blend or cheddar cheese