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Easy Veggie Enchilada Pasta

Savor the flavors of quick and easy veggie enchilada pasta, a healthy one-pot wonder that's perfect for busy weeknight dinners. This vegetarian and gluten-free delight is sure to please your taste buds!
2
40 min
TOTAL TIME
750
CALORIES
$2.82
PER SERVING
Easy Veggie Enchilada Pasta
Ingredients
17 INGREDIENTS
4 SERVINGS
Chopped Tomato
1/2 cup chopped tomato
Chickpea Pasta
8 oz chickpea pasta
Red Enchilada Sauce
2 1/2 cups red enchilada sauce
Refried Beans
1 cup refried beans
Vegetable Broth
2 cups vegetable broth
Frozen Corn
1 cup frozen corn
Black Beans
1 1/2 cups black beans
Chili Powder
1 tsp chili powder
Cumin
1 tsp cumin
Grated Cheddar Cheese
4 oz grated cheddar cheese
Greek Yogurt
1/2 cup greek yogurt
Salt And Pepper
salt and pepper
to taste
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Green Onion
1/4 cup green onion
chopped
Lime Wedges
lime wedges
for serving
Jalapeño
1 whole jalapeño
finely diced
Crushed Tomatoes
1 cup crushed tomatoes
Directions
PREPARATION
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
In a large pot, whisk together red enchilada sauce and refried beans
2
Add crushed tomatoes, vegetable broth, and chickpea pasta to the pot
3
Bring the mixture to a boil, then stir in corn and black beans. Season with chili powder, cumin, salt, and pepper
4
Reduce the heat to low, cover the pot, and let it simmer for 10 minutes, stirring occasionally
5
Remove the pot from heat and stir in grated cheddar cheese
6
Serve the pasta in bowls, then top with Greek yogurt, chopped cilantro, green onion, tomato, and diced jalapeño
7
Serve with lime wedges for a burst of citrus flavor
Health Info
Macros
111g
CARBS
17g
FAT
47g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK