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Enchilada Pasta

Enchilada Pasta

Enchilada Pasta is a delicious one-pot meal featuring pasta, beans, and vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 444 kcal

Equipment

  • Dutch oven
  • large skillet

Ingredients
  

Pasta and Vegetables

  • 4 cups uncooked mini penne
  • 4 cups vegetable broth or water
  • 1 can black beans rinsed and drained (15 ounces)
  • 1 can diced tomatoes undrained (14-½ ounces)
  • 1 medium sweet yellow pepper chopped
  • 1 medium sweet red pepper chopped
  • 1 cup fresh or frozen corn thawed
  • 1 can enchilada sauce (10 ounces)
  • 2 tablespoons taco seasoning
  • ½ cup shredded cheddar cheese

Optional Toppings

  • fresh cilantro leaves
  • cherry tomatoes
  • chopped red onion
  • lime wedges

Instructions
 

Cooking 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.

Notes

This cozy dish is ready in 30 minutes and is full of healthy ingredients, making it ideal for a busy weeknight meal.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 84gProtein: 18gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 1289mgFiber: 8gSugar: 8g
Keyword Comfort Food, Enchilada Pasta, one pot meal, Pasta, quick dinner, vegetarian
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