Healthy Vegetarian One-Pot Enchilada Pasta
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
Directions
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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.
Combine enchilada sauce and refried beans; stir to mix well.
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.
When ready, add any additional enchilada sauce, to taste. You may want to save some to pour over the pasta when reheating leftovers, since the pasta tends to soak up some of the sauce in the refrigerator.
Add cheese, either by swirling it into the pasta or sprinkling it on top. Transfer pot to oven, uncovered, for about 10 minutes or until hot and melted.
Top with favorite toppings. Serve.
4 servings.
This delish dish tastes great the first day and equally awesome the next.
Vegan options: Omit the cheese, use vegetarian refried beans and skip dairy-based toppings. Plant-based shredded cheese makes a great addition as does vegan sour cream as a topping, if desired. Add fresh guacamole on top.