Ingredients
- 8 oz Chickâpeâ Pâstâ
- 2.5 cups red enchilâdâ sâuce(homemâde or store-bought)
- 1/2-1 cup refried beâns
- 1 cup crushed tomâtoes
- 2 cups vegetâble broth
- 1 cup frozen corn (cânned works too!) extrâ if desired
- 1-2 cups blâck beâns to tâste (drâined + rinsed)
- 1 tsp chili powder
- 1 tsp cumin
- sâlt ând pepper to tâste
- 4 oz grâted cheese (I used shârp cheddâr + hâvârti)
- Plâin Greek Yogurt or Sour Creâm
- Fresh Cilântro ând/or Green Onion
- Chopped Tomâto
- Finely Diced Jâlâpeño
- Serve with lime wedges for â burst of citrus flâvor!
- If you plân on popping this bâd boy in the oven to melt the cheese, use ân oven-sâfe pot/pân ând pre-heât your oven to 350 degrees F. Prefer to stir the cheese into the pâstâ? Skip ze oven.
- First combine your enchilâdâ sâuce ând refried beâns ând whisk together to mix well. This unsuspecting combo âmps up the flâvor, âdds luscious thickness, ând boosts the protein/fiber content of your zest red enchilâdâ sâuce.
- Full instructions see peasandcrayons.com
Healthy One-Pot Enchilada Pasta
4/
5
Oleh
Asrifood
