One-Pot Enchilada Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
I love this cozy dish because it is ready in 30 minutes and is full of healthy ingredients—it has everything a busy weeknight meal calls for. —Nora Rušhev, Reitnau, Switzerland
Ingredients
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4 cups uncooked mini penne or other small pasta
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4 cups vegetable broth or water
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 medium sweet yellow pepper, chopped
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1 medium sweet red pepper, chopped
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1 cup fresh or frozen corn, thawed
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1 can (10 ounces) enchilada sauce
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2 tablespoons taco seasoning
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1/2 cup shredded cheddar cheese
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Optional: Fresh cilantro leaves, cherry tomatoes, chopped red onion and lime wedges
Directions
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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.
Nutrition Facts
1-3/4 cups: 444 calories, 5g fat (2g saturated fat), 9mg cholesterol, 1289mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 18g protein.
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