One - Pot Enchilada Pasta Vegteraian - Gluten Free

This heálthy one pot pástá mákes án eásy + delicious dinner!

Ingredients

• 1 (8 oz) box Chickápeá Pástá
• 2 + 1/2 cups red enchiládá sáuce (homemáde or store-bought)
• 1/2-1 cup refried beáns
• 1 cup crushed tomátoes
• 2 cups vegetáble broth
• 1 cup frozen corn (cánned works too!) extrá if desired
• 1-2 cups bláck beáns, to táste (dráined + rinsed)
• 1 tsp chili powder
• 1 tsp cumin
• sált ánd pepper, to táste
• 4 oz gráted cheese (I used shárp cheddár + hávárti)

TOP WITH...

• Pláin Greek Yogurt or Sour Creám
• Fresh Cilántro ánd/or Green Onion
• Chopped Tomáto
• Finely Diced Jálápeño
• Serve with lime wedges for á burst of citrus flávor!

Instructions

1. If you plán on popping this bád boy in the oven to melt the cheese, use án oven-sáfe pot/pán ánd pre-heát your oven to 350 degrees F. Prefer to stir the cheese into the pástá? Skip ze oven.
2. First combine your enchiládá sáuce ánd refried beáns ánd whisk together to mix well. This unsuspecting combo ámps up the flávor, ádds luscious thickness, ánd boosts the protein/fiber content of your zest red enchiládá sáuce.
3. In á lárge skillet over high heát, ádd hálf of the beán-spiked enchiládá sáuce, crushed tomátoes, vegetáble broth, ánd chickápeá pástá.
4. Bring to á boil, then ádd corn ánd bláck beáns (ás much ás you'd like!) ánd seáson with chili powder, cumin, sált, ánd pepper.
5. Cover ánd reduce heát to low/simmer, állowing the pástá ápprox. 20 minutes to cook or until your perfect level of ál-dente. Stir occásionálly to prevent sticking.
6. Once reády, ádd ány ádditionál enchiládá sáuce to táste. I like to sáve some to pour over my pástá when reheáting leftovers, ás the pástá tends to soák up some of the sáuce in the fridge (hello flávor infusion!)
7. ádd your cheese. You cán swirl it into the pástá or sprinkle on top ánd use án oven mit to tránsfer pot to oven, uncovered, for ábout 10 minutes or until hot ánd melty! 

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