You'll love this cozy enchilada pasta dish is ready in less than 30 minutes and is packed of healthy ingredients—just what a busy weeknight meal calls for.
Ingredients
4 cups uncooked mini penne or other small pasta
4 cups vegetable broth or water
1 can (15 ounces) of black beans, rinsed and drained
1 can (14-1/2 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
1/2 cup shredded cheddar cheese
Optional: Fresh cilantro leaves, cherry tomatoes, and lime wedges
Directions
1. In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat.
2. Simmer, uncovered until pasta is al dente and the sauce has thickened slightly, 12-15 minutes.
3. Add cheese; stir until melted. Serve with desired toppings.
Comments(2)