One-Pot Enchilada Pasta

One-Pot Enchilada Pasta

from tasteofhome.com
1 servings

I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients—just what a busy weeknight meal calls for. —Nora Rušhev, Reitnau, Switzerland.

Ingredients

  • 4 cups uncooked mini penne or other small pasta
  • 4 cups vegetable broth or water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons taco seasoning
  • 1/2 cup shredded cheddar cheese
  • Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

Directions

  1. 1

    In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.