One-Pot Black Bean Enchilada Pasta
with Sweet Peppers & Lime
Ditch the tortillas for gluten-free penne in this easy one-pot enchilada pasta. On the table in 20 minutes, it packs all the authentic flavors of enchiladas rojas – without all the work.
Nutrition (per serving)
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INGREDIENTS
- 3 garlic cloves, peeled and minced
- 6 oz gluten-free penne pasta
- 14.5 oz fire roasted diced tomatoes
- 1/2 tbsp smoked paprika
- 1 tsp ground cumin
- 3 mini sweet pepper, trimmed and sliced into rounds
- 6 oz organic black beans
- 2 oz shredded cheddar cheese
- 1 lime, juiced and zested (divided)
- 2 oz teen spinach
- 1 tsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp vegetable oil in medium saucepan over medium heat. Add garlic and cook until golden, 1 to 2 minutes. Add pasta, tomatoes, just ½ tbsp smoked paprika, just 1 tsp cumin, sweet peppers, black beans, ½ tsp salt, and 2¼ cups water. Bring to a boil, then reduce to simmer. Cook, uncovered, until pasta is al dente, stirring frequently to avoid sticking, 12 to 15 minutes. Stir in cheese, lime juice, and spinach and season to taste with salt and pepper.
Divide pasta between shallow bowls and sprinkle with lime zest. Enjoy!
For 4-servings, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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