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.
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!