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One-Pot Black Bean Enchilada Pasta with Sweet Peppers & Lime
2 or 4 Serving Dinner

One-Pot Black Bean Enchilada Pasta

with Sweet Peppers & Lime

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
730
FAT
15g
CARBOHYDRATES
117g
PROTEIN
26g


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INGREDIENTS

  1. 6 oz dried gluten-free penne
  2. 6 oz Mojo Rojo sauce
  3. 1 tsp smoked paprika
  4. 2 tsp ground cumin
  5. 3 mini sweet peppers, trimmed and sliced into rounds
  6. 13.4 oz black beans, drained and rinsed
  7. 2 tbsp masa harina
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. 2 oz teen spinach
  10. 1 lime, cut into wedges
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Medium pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
730
FAT
15g
CARBOHYDRATES
117g
PROTEIN
26g


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INSTRUCTIONS

1
Make the pasta

Add pasta, Mojo Rojo sauce, paprika, cumin, sweet peppers, black beans, masa harina, a pinch of salt and 2 cups water to a medium pot. If the liquid does not cover the dried pasta, you may need more than cups; add ¼ cup of water at a time until desired result is achieved. Bring to a boil, reduce to a simmer, and cook uncovered until pasta is al dente, stirring frequently to avoid sticking, 12 to 15 minutes. (4-serving meal: use 4 cups)

2
Finish the pasta

Add cashew cheese and spinach to pasta and stir to combine. Add salt and pepper to taste.

3
Serve

Divide pasta between shallow bowls and top with a squeeze of lime. Enjoy!

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