- 1 (eight oz) field Chickapea Pasta
- 2 + 1/2 cups purple enchilada sauce (home made or store-sold)
- half-1 cup refried beans
- 1 cup beaten tomatoes
- 2 cups vegetable broth
- 1 cup frozen corn (canned works too!) extra if preferred
- 1-2 cups black beans, to flavor (tired + rinsed)
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper, to taste
- four oz.Grated cheese (I used sharp cheddar + havarti)
- Plain Greek Yogurt or Sour Cream
- Fresh Cilantro and/or Green Onion
- Chopped Tomato
- Finely Diced Jalapeño
- Serve with lime wedges for a burst of citrus taste!
- If you intend on popping this awful boy in the oven to melt the cheese, use an oven-secure pot/pan and pre-heat your oven to 350 tiers F. Prefer to stir the cheese into the pasta? Skip ze oven.
- First integrate your enchilada sauce and refried beans and whisk collectively to mix well. This unsuspecting combination amps up the flavor, adds luscious thickness, and boosts the protein/fiber content material of your zest crimson enchilada sauce.
- In a huge skillet over high heat, upload half of of the bean-spiked enchilada sauce, overwhelmed tomatoes, vegetable broth, and chickapea pasta.
- Bring to a boil, then upload corn and black beans (as an awful lot as you want!) and season with chili powder, cumin, salt, and pepper.
- Cover and reduce warmness to low/simmer, allowing the pasta approx. 20 mins to cook dinner or until your best level of al-dente. Stir every now and then to save you sticking.
- Once geared up, add any extra enchilada sauce to flavor. I like to shop some to pour over my pasta whilst reheating leftovers, because the pasta tends to soak up a number of the sauce in the refrigerator (whats up taste infusion!)
- Add your cheese. You can swirl it into the pasta or sprinkle on pinnacle and use an oven mit to switch pot to oven, uncovered, for about 10 minutes or until warm and melty!
- Top with all of your favorite toppings and revel in! This delish dish tastes outstanding the first day and similarly awesome the subsequent.
- Vegan? Let’s try this! To veganize this veg-tastic dish virtually miss the cheese and pass any dairy-based totally toppings absolutely! Plant-based totally shredded cheese makes a cute addition as does vegan bitter cream as a topping in case you’d like! You can even upload a few sparkling guacamole on top, YUM!
- Source : https://peasandcrayons.com/2017/04/healthy-one-pot-enchilada-pasta.html