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Healthy One Pot Enchilada Pasta Recipe

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This recipe for Healthy One Pot Enchilada Pasta is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 8 ounce box of chickpea pasta (Bainza brand)
2 1/2 cups red enchilada sauce
1 cup refried beans
1 cup crushed tomatoes
2 cups vegetable broth
1 cup frozen corn
1 can black beans (drained and rinsed)
1 tsp chilli powder
1 tsp cumin
salt and pepper
4 ounces grated cheese (cheddar, havarti or both)

Toppings: plain greek yogurt or sour cream, diced green onion, chopped tomato, finely diced Japeno

Directions:
Directions:
Preheat oven to 350 degrees. Spray casserole dish. Combine enchilada sauce and refried beans. Whisk together well. In a large skillet, add half of mixture with the crushed tomatoes, vegetable broth and pasta. Bring to a boil, then add corn and black beans. Season with chili powder, cumin, salt and pepper. Reduce heat to low and simmer for 20 minutes to allow the past to cook, stirring occasionally. Pour into prepared casserole. Top with remaing enchilada sauce mixture. Top with chese and bake in oven 10-15 minutes to melt cheese. Top with your favorite toppings and serve with lime wedges.

 

 

 

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