Print Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 8 oz of rigatoni or any short pasta
- 1 can black beans drained and rinsed
- 1 can red enchilada sauce
- 2 ½ cups vegetable stock
- 1 cup onions finely diced
- 2 cloves garlic minced
- 1 cup of frozen corn
- 1 green pepper diced
- 2 tablespoons of taco seasoning
- ½ cup shredded cheese Mexican blend or cheddar
- Extra Virgin Olive Oil
- Salt
- Garnish with cilantro and sour cream
In a big pot or skillet heat the oil
Add onions and garlic and sauté till it becomes fragrant
Now add the green peppers and sauté
Add the enchilada sauce, the vegetable broth and the pasta
Bring to boil
Add the black beans and frozen corn along with the salt and taco seasoning
Cover and cook on medium heat for about 15-20 minutes
Add the cheese and stir well till the cheese melts and combines with the rest of the dish
Take off heat and top with a dollop of sour cream and cilantro
Calories: 327kcal | Carbohydrates: 58g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 687mg | Potassium: 342mg | Fiber: 4g | Sugar: 7g | Vitamin A: 640IU | Vitamin C: 30mg | Calcium: 102mg | Iron: 1mg