I have been seeing Mexican pasta dishes everywhere lately! And why not? This skillet pasta takes less than 20 minutes to make and it's so tasty and versatile. Oh yeah- and it's healthful.
Skillet Enchilada Pasta
1 lb whole wheat pasta, cooked to slightly less than al dente (7 -8 minutes or so)
3 cups green enchilada sauce (try my Enchilada Gravy)
1 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 yellow onion, thinly sliced
3/4 cup frozen corn kernels
1 small red bell pepper, seeded and chopped
1 can black beans, drained and rinsed
2 tomatoes, seeded and chopped
4 oz crumbled feta cheese (optional)
Fresh chopped cilantro (optional)
6-8 tortilla chips, crushed (optional)
Sour cream (optional)
Hot sauce (optional)
In a large skillet heat olive oil over medium high heat. Add sliced onions and saute until fragrant, ~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 ~5 minutes.
To serve, top 1 1/2 cup pasta serving with chopped tomatoes, cilantro, feta, crushed tortilla chips, a dab of sour cream and a dash of hot sauce (all optional).
Nutrition Info per 1 serving (without additional toppings): 320 calories, 3 g fat, 12.5 g protein, 60 g carbohydrates, 11 g fiber