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Skillet Enchilada Pasta
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Description
This skillet pasta takes less than 20 minutes to make and it’s so tasty and versatile. Oh yeah- and it’s healthful.
Ingredients
- 1 teaspoon Olive Oil
- ½ whole Yellow Onion, Thinly Sliced
- 1 whole Small Red Bell Pepper, Seeded And Chopped
- ¾ cups Frozen Corn Kernels
- 15 ounces, weight Canned Black Beans, Drained And Rinsed
- ½ teaspoons Salt
- ½ teaspoons Ground Cumin
- 3 cups Green Enchilada Sauce (store Bought Or See My Recipe Box For Enchilada Gravy)
- 1 pound Whole Wheat Pasta, Cooked According To Package Instructions For Slightly Less Than Al Dente
- 2 whole Roma Tomatoes Seeded And Chopped
- 1 cup Fresh Chopped Cilantro
- 4 ounces, weight Crumbled Feta Cheese
- 8 whole Tortilla Chips, Crushed (optional)
- Sour Cream (optional)
- Hot Sauce, Optional
Preparation
In a large skillet heat olive oil over medium high heat. Add sliced onions and saute until fragrant, about 3 minutes. Fold in red pepper and saute for additional 3 minutes. Stir in corn and black beans. Season with salt and cumin. Pour in enchilada sauce and heat to a low boil. Fold in cooked pasta, then reduce heat to medium low, cover and cook for about 5 minutes.
To serve, top 1 1/2 cups of pasta mixture with chopped tomatoes, cilantro and feta. Add crushed tortilla chips, a dab of sour cream and a dash of hot sauce (all optional).
Enjoy!
Nutrition Info per 1 serving (without additional toppings): 320 calories, 3 g fat, 12.5 g protein, 60 g carbohydrates, 11 g fiber
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