It's nothing unexpected that I'm head over heels in affection with making Mexican-insipired dishes. It's a gathering on a plate and ALL my most loved sustenances are welcomed!
There's something out and out mysterious about impeccably delicate pasta covered in a lively enchilada sauce, melty cheddar, and #alltheveggies.
This solid one-pot enchilada pasta is fast, simple, and prepared to shake your plate! Vegan and without gluten, this sound one pot pasta makes a simple + delectable supper!
Natural, and 100% sans sketch… this vegetable based pasta is made of only two fixings: chickpeas and lentils. Truly! That is it! Put them together and the outcome is a greatly sans gluten pasta pressing 27 grams of protein and 13 grams of heart-solid fiber in each serving. While the details had me totally sold, the taste is the thing that keeps me returning for additional. It's delicate with an addictive chewiness, superbly still somewhat firm, and has an unobtrusive nuttiness that sets extraordinary with pretty much all things everywhere.
Also try our recipe One Pan Mexican Quinoa
Healthy Gluten-Free One-Pot Enchilada Pasta - this tasty vegetarian dish is quick, easy, and ready to rock your plate! Vegetarian + Gluten Free.
Ingredients
- 8 oz Chickapea Pasta
- 2.5 cups red enchilada sauce (homemade or store-bought)
- 1/2-1 cup refried beans
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 1 cup frozen corn (canned works too!) extra if desired
- 1-2 cups black beans to taste (drained + rinsed)
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 4 oz grated cheese (I used sharp cheddar + havarti)
TOP WITH...
- Plain Greek Yogurt or Sour Cream
- Fresh Cilantro and/or Green Onion
- Chopped Tomato
- Finely Diced Jalapeño
- Serve with lime wedges for a burst of citrus flavor!
Instructions
- If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip ze oven.
- First combine your enchilada sauce and refried beans and whisk together to mix well. This unsuspecting combo amps up the flavor, adds luscious thickness, and boosts the protein/fiber content of your zest red enchilada sauce.
- In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
- Bring to a boil, then add corn and black beans (as much as you'd like!) and season with chili powder, cumin, salt, and pepper.
- Cover and reduce heat to low/simmer, allowing the pasta approx. 20 minutes to cook or until your perfect level of al-dente. Stir occasionally to prevent sticking.
- Once ready, add any additional enchilada sauce to taste. I like to save some to pour over my pasta when reheating leftovers, as the pasta tends to soak up some of the sauce in the fridge (hello flavor infusion!)
- Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for about 10 minutes or until hot and melty!
- Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.
Recipe Notes
Vegan? Let's do this! To veganize this veg-tastic dish simply omit the cheese and skip any dairy-based toppings entirely! Plant-based shredded cheese makes a lovely addition as does vegan sour cream as a topping if you'd like! You can even add some fresh guacamole on top, YUM!
Source : https://bit.ly/2x5sTVk
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