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Enchilada Pasta

Enchilada Pasta

Enchilada Pasta is a comfort food mash-up with beans and pasta, featuring vegetables and spices for a well-rounded meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 4 cups uncooked mini penne pasta
  • 4 cups vegetable broth or water
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (14-½ 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
  • ½ cup shredded cheddar cheese
  • Fresh cilantro leaves optional
  • cherry tomatoes optional
  • chopped red onion optional
  • lime wedges optional

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 20IUVitamin C: 40mgCalcium: 15mgIron: 15mg
Keyword beans, comfort food, Enchilada Pasta, one-pot meal, pasta, Vegetarian
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