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Enchilada Pasta

Enchilada pasta pairs beans and pasta in a comfort food mash-up, piling on the vegetables and spices for a well-rounded one-pot meal.

Ingreadient:

    • 4 cups uncooked mini penne or other small pasta
    • 4 cups vegetable broth or water
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1 medium sweet yellow pepper, chopped
    • 1 medium sweet red pepper, chopped
    • 1 cup fresh or frozen corn, thawed
    • 1 can (10 ounces) enchilada sauce
    • 2 tablespoons taco seasoning
    • 1/2 cup shredded cheddar cheese
    • Optional: Fresh cilantro leaves, cherry tomatoes, chopped red onion and lime wedges

Directions :

    1. In a Dutch oven or large skillet, combine first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with optional toppings as desired.

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