Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (75)
Healthy One-Pot Enchilada Pasta
NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 74%
CARBS 83G56% OF CAL
18G FIBER12G SUGAR53G OTHER
FAT 15G23% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot enchilada pasta combining pasta, refried beans, corn, and cheese in a spiced enchilada sauce. Vegetarian, gluten-free, and ready in 40 minutes.
mainmexicanbeans🍳 skillet🔥 ovenvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 3-4 oz grated cheese ((I used sharp cheddar + havarti))
- 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!
At a glance
PER SERVING · TIME 40M
CAL 30%·PRO 74%
CARBS 83G56% OF CAL
18G FIBER12G SUGAR53G OTHER
FAT 15G23% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2308mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1434mg
- Calcium
- 525mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.