Taco Pasta

Source: Family Circle, April 2009 issue

1 lb wagon wheel-shaped pasta (whole wheat!)
1 can (15 ounces) great northern beans, drained & rinsed
1 can (14.5 ounces) stewed tomatoes (no salt added)
1 can (10 oz) mild enchilada sauce
1 tsp hot chili powder
1/2 tsp ground cumin
1/4 tsp salt
1 pkg (12 oz) soy crumbles
1 cup reduced fat sharp cheddar cheese

1. Cook pasta following package directions. Drain & return to pot.
2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin, & salt. Break up tomatoes with a wodden spoon. Simmer over medium heat for 3 minutes, stirring occasionally.
3. Stir the sauce into pot w/ pasta. Add half of the cheese, and stir to blend.
4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top.