Healthy One-Pot Enchilada Pasta

Healthy One-Pot Enchilada Pasta

This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian and gluten-free, this healthy one pot pasta makes an easy + delicious dinner!

Ingredients
8 oz Chickapea Pasta
2.5 cups red enchilada sauce (homemade or store-bought)
1/2-1 cup refried beans
1 cup crushed tomatoes
2 cups vegetable broth
1 cup frozen corn (canned works too!) extra if desired
1-2 cups black beans to taste (drained + rinsed)
1 tsp chili powder
1 tsp cumin
salt and pepper to taste
4 oz grated cheese (I used sharp cheddar + havarti)
Instructions
If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip ze oven.
First combine your enchilada sauce and refried beans and whisk together to mix well. This unsuspecting combo amps up the flavor, adds luscious thickness, and boosts the protein/fiber content of your zest red enchilada sauce.
In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
Bring to a boil, then add corn and black beans (as much as you'd like!) and season with chili powder, cumin, salt, and pepper.

next full instruction : peasandcrayons.com
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