Another super simple dinner idea this month. Who doesn’t want a one-pot meal in the middle of the summer? And one that is easy to customize to your tastes. This is truly just cooking pasta, with a few other ingredients. It doesn’t get any easier than that! I don’t know about you, but I will take all of the simplicity I can get.
Enchilada Pasta
- 4 cups uncooked mini penne or other small pasta
- 4 cups broth or water (your choice—beef or vegie or chicken)
- 2 cans (15 oz. each) black beans, rinsed and drained
- 1 can (14 ½ oz.) diced tomatoes, undrained (delicious with tomatoes with green chilies, for extra spice)
- 1 can (15 oz.) corn, drained
- 1 can (10 oz.) enchilada sauce (mild or medium, up to you)
- 2-3 Tablespoons taco seasoning mix
- ½ cup shredded cheese, for topping (Cheddar, pepper jack – go crazy)
- Optional garnish: fresh cilantro, sour cream, diced tomatoes, lime wedges
- In a Dutch oven or large skillet, combine pasta through seasoning mix. Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes.
- Top each serving with shredded cheese and garnish as desired.