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One-Skillet Enchilada Pasta

Brittany Mullins
  • 30 minutes
  • Serves 4

INGREDIENTS

1

box Barilla Red Lentil Rotini

1 tbsp

extra virgin olive oil

1 clove

garlic, minced

1

small onion or 1/2 large onion, chopped

1

red bell pepper, chopped

1 15 ounce can

black beans, drained and rinsed

1 cup

frozen yellow corn

1 14 ounce can

diced tomatoes

2

cups red enchilada sauce (store-bought or homemade)*

2

 cups vegetable broth

3

tablespoons taco seasoning 

1/2

 cup shredded regular or dairy-free Mexican cheddar cheese

Optional toppings: sliced jalapeños, cherry tomatoes, green onions, cilantro, regular or dairy-free sour cream

1 person Recommend This Recipe