HEALTHY ONE-POT ENCHILADA PASTA


This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian + Gluten Free

Servings: 4 
Author : JENN LAUGHLIN - PEAS AND CRAYONS

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)

TOP WITH...
  • Plain Greek Yogurt or Sour Cream
  • Fresh Cilantro and/or Green Onion
  • Chopped Tomato
  • Finely Diced Jalapeño
  • Serve with lime wedges for a burst of citrus flavor!


Instructions
  1. 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.

You can visit peasandcrayons.com for full instructions.

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