Description

If you are in need of a gluten-free and vegetarian dish, you should try this healthy dish. It's simple and quick to prepare, and is really delicious with melted cheese, vegetables and zesty enchilada sauce.

Ingredients

• 8 oz. box Chickapea pasta, found at many grocery stores
• 2 1/2 c. red enchilada sauce (homemade or store-bought)
• 1/2 to 1 c. vegetarian refried beans
• 1 c. crushed tomatoes
• 2 c. vegetable broth/stock
• 1 c. frozen or canned corn, plus more if desired
• 1-2 c. black beans, to taste (drained, rinsed)
• 1 t. chili powder
• 1 t. cumin
• salt and pepper, to taste
• 4 oz. grated cheese (like sharp cheddar and havarti)
• Optional Toppings:
• plain Greek yogurt or sour cream
• fresh cilantro and/or green onion
• chopped tomato
• finely diced jalapeño
• lime wedges for a burst of citrus flavor

Steps

1. Preheat oven to 350 degrees, if planning on melting the cheese in the oven, using an oven safe pan or pot. Or you can stir the cheese into the pasta and skip using the oven.
2. Combine enchilada sauce and refried beans; stir to mix well.
3. In a large skillet over high heat, add half of the bean and enchilada sauce, crushed tomatoes, vegetable broth/stock and chickapea pasta. Bring to a boil; add as much corn and black beans as desired; season with chili powder, cumin, salt and pepper. Cover; reduce heat to low/simmer, allowing pasta about 20 minutes to cook or to al-dente. Stir occasionally to prevent sticking.