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Enchilada Pasta

Enchilada Pasta

Delicious Enchilada Pasta prepared in one pot, combining flavors of enchiladas with pasta.
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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 or other small 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

Cheese and Optional Toppings

  • ½ cup shredded cheddar cheese
  • fresh cilantro leaves optional
  • cherry tomatoes optional
  • chopped red onion optional
  • lime wedges optional

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.

Nutrition

Serving: 1cupsCalories: 444kcalCarbohydrates: 84gProtein: 18gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 1289mgFiber: 8gSugar: 8g
Keyword 30-minute meal, easy pasta, Enchilada Pasta, One Pot Recipe, Quick Dinner, Vegetarian
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