One Pot Enchilada Pasta
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This is another one pot wonder
Serves 6
Prep + cooking time 30 min
Recipe by tasteofhome
Serves 6
Prep + cooking time 30 min
Recipe by tasteofhome
Ingredients
- 4 cups uncooked mini penne or other small pasta
- 4 cups vegetable stock or water
- 1 can black beans, rinsed and drained
- 1 can (800g) diced tomatoes, undrained
- 1 medium yellow capsicum, chopped
- 1 medium red capsicum, chopped
- 1 cup fresh or frozen corn, thawed
- 1 can or jar enchilada sauce
- 2 tablespoons taco seasoning
- 1/2 cup shredded cheddar cheese
- Optional: Fresh parsley leaves and cherry tomatoes
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.
