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 Rushev, Reitnau, AA,
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
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Directions
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Nutrition Facts
1-3/4 cups: 444 calories, 5g fat (2g saturated fat), 9mg cholesterol, 1289mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 18g protein.
