Creamy Vegetarian Enchilada Pasta
Ingredients
The base
-
1
Tbsp
olive oil
-
2
cloves
garlic
-
4
oz
can green chiles
-
1
cup
frozen corn kernels
-
15
oz
can pinto (or black) beans
-
1
tsp
cumin
-
¼
tsp
red pepper flakes
-
8
oz
wide egg noodles
-
2
cups
vegetable broth
-
½
cup
sour cream
The toppings
-
3
pieces
green onions, sliced
-
¼
bunch
cilantro (optional)
-
2
oz
shredded pepper jack cheese
Instructions
- Sauté minced garlic in olive oil over medium-low heat until fragrant.
- Add green chiles, frozen corn, rinsed beans, cumin, and red pepper flakes; stir well.
- Incorporate uncooked pasta and vegetable broth, then cover and bring to a boil.
- Once boiling, reduce heat and simmer for 10 minutes, stirring halfway through.
- Prepare green onions, cilantro, and shred cheese while pasta simmers.
- After simmering, stir in sour cream and most of the green onions and cilantro.
- Top with shredded cheese, cover to melt, then garnish with remaining green onions and cilantro before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
536
Total fat
17g
Total carbohydrates
76g
Total protein
22g
Sodium
857mg
Cholesterol
0mg
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