Healthy One-Pot Enchilada Pasta

🥘 Ingredients

• black beans to taste (drained + rinsed)
  1-2 cups
• cheese (grated, I used sharp cheddar + havarti)
  3-4 oz
• chickapea pasta
  8 oz
• chili powder
  1 tsp
• chopped tomato
• crushed tomatoes
  1 cup
• cumin
  1 tsp
• finely diced jalapeño
• fresh cilantro and/or green onion
• frozen corn extra if desired (canned works too!)
  1 cup
• plain greek yogurt or sour cream
• red enchilada sauce (homemade or store-bought)
  2 1/2 cups
• refried beans
  1/2-1 cup
• to taste (salt and pepper)
• vegetable broth
  2 cups

🍳 Cookware

• pot
• pan
• skillet

1. 1

   Gather fresh cilantro and/or green onion , plain greek yogurt or sour cream , frozen corn extra if desired , finely diced jalapeño , black beans to taste , chopped tomato .

   fresh cilantro and/or green onion, plain greek yogurt or sour cream, frozen corn extra if desired: 1 cup (canned works too!), finely diced jalapeño, black beans to taste: 1-2 cups (drained + rinsed), chopped tomato
2. 2

   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.

   cheese: 3-4 oz (grated, I used sharp cheddar + havarti)
3. 3

   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 .

   refried beans: 1/2-1 cup, red enchilada sauce: 2 1/2 cups (homemade or store-bought)
4. 4

   In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes , vegetable broth , and chickapea pasta .

   crushed tomatoes: 1 cup, vegetable broth: 2 cups, chickapea pasta: 8 oz
5. 5

   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.

   chili powder: 1 tsp, cumin: 1 tsp
6. 6

   Cover and reduce heat to low/simmer, allowing the pasta approx. ⏱️ 20 minutes to cook or until your perfect level of al-dente. Stir occasionally to prevent sticking.
7. 7

   Once ready, add any additional enchilada sauce to taste . I like to save some to pour over my pasta when reheating leftovers, as the pasta tends to soak up some of the sauce in the fridge (hello flavor infusion!)

   to taste (salt and pepper)
8. 8

   Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for about ⏱️ 10 minutes or until hot and melty!
9. 9

   Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.
10. 📝

    Nutrition: Calories: 472kcal, Carbohydrates: 72g, Protein: 29g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 22mg, Fiber: 17g, Sugar: 18g, Vitamin A: 1759IU, Vitamin C: 12mg, Calcium: 238mg, Iron: 9mg