As I've said before I love one pot dishes and this one is easy, very tasty and budget friendly.
Serves 6
Prep + cooking time 30 minutes

Ingredients​

• 4 cups uncooked mini penne or other small pasta
• 4 cups vegetable stock ( homebrands good)
• 1 can black beans, rinsed and drained
• 1 can 800 g diced tomatoes, undrained
• 1 medium yellow capsicum chopped
• 1 medium red capsicum, chopped
• 1 cup fresh or frozen corn, thawed
• 1 jar enchilada sauce
• 2 tablespoons taco seasoning
• 1/2 cup shredded cheddar cheese
• Optional: Fresh parsley or coriander leaves, cherry tomatoes

Directions​

1. In a large pot combine the 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 desired toppings eg chopped herbs and cherry tomatoes halved

NOTE
https://www.tasteofhome.com/
Pasta Tips

What else can you top this pasta with?​

Top this enchilada pasta with sliced avocado, sour cream, olives and shallots.

What are some variations of this pasta recipe?​

Try adding a protein, like  shredded cooked chicken or ground beef . If you have gluten sensitivities or an allergy, swap for a gluten-free pasta alternative.

Enjoy