Name: Enchilada Pasta
Ingredients: 4 cups uncooked pasta*; 4 cups water; 1 can black beans* (rinsed and drained); 1 can diced tomatoes (undrained); 1-2 medium bell peppers (diced); 1 can corn* (rinsed and drained); 1 can enchilada sauce; 2 tbsp taco seasoning ((equal parts: cumin, chili powder, garlic powder, onion powder, oregano)); Low fat cheddar cheese (shredded); Greek yogurt or sour cream; cilantro; red onion (chopped)

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Enchilada Pasta

A cozy, flavor-packed twist on enchiladas and pasta night, this healthy recipe combines wholesome ingredients, vibrant vegetables and bold southwest-inspired flavors in one easy dish.

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Course Main Course, Side Dish

Ingredients

4 cups uncooked pasta*
4 cups water
1 can black beans* rinsed and drained
1 can diced tomatoes undrained
1-2 medium bell peppers diced
1 can corn* rinsed and drained
1 can enchilada sauce
2 tbsp taco seasoning (equal parts: cumin, chili powder, garlic powder, onion powder, oregano)

Toppings (Optional)

Low fat cheddar cheese shredded
Greek yogurt or sour cream
cilantro
red onion chopped

Instructions

In a large pot, bring water to a boil. Add pasta, beans, tomatoes, bell pepper, corn, enchilada sauce, and taco seasoning.
Reduce to a simmer and cook for 15 minutes or until pasta is tender and sauce has thickened.
Top with fresh cilantro or other optional toppings.

Notes

*Indicates rotating CSFP/Stockbox item!