One-Pan Enchilada Pasta
Ingredients
- 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
Instructions
- 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
Video
Nutrition
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