Enchilada Pasta

Name: Enchilada Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Southwest
Ingredients: 4 cups uncooked mini penne or other small pasta; 4 cups vegetable broth or water; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 medium sweet yellow pepper, chopped; 1 medium sweet red pepper, chopped; 1 cup fresh or frozen corn, thawed; 1 can (10 ounces) enchilada sauce; 2 tablespoons taco seasoning; 1/2 cup shredded cheddar cheese; Optional: Fresh cilantro leaves, cherry tomatoes, chopped red onion and lime wedges

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

Enchilada pasta pairs beans and pasta in a comfort food mash-up, piling on the vegetables and spices for a well-rounded one-pot meal.

Ingredients

4 cups uncooked mini penne or other small pasta
4 cups vegetable broth or water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 cup fresh or frozen corn, thawed
1 can (10 ounces) enchilada sauce
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
Optional: Fresh cilantro leaves, cherry tomatoes, chopped red onion and lime wedges

Directions

In a Dutch oven or large skillet, combine first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with optional toppings as desired.

Nutrition Facts

1-3/4 cups: 444 calories, 5g fat (2g saturated fat), 9mg cholesterol, 1289mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 18g protein.

I love this cozy dish because it is ready in 30 minutes and is full of healthy ingredients—it has everything a busy weeknight meal calls for. —Nora Rušhev, Reitnau, Switzerland

Recipe Creator