2 or 4 Serving
Dinner
One-Pot Black Bean Enchilada Pasta
with Sweet Peppers & Lime
Cook Time
2 Servings | 20 min
4 Servings | 30 min
Nutrition (per serving)
CALORIES
730
FAT
15g
CARBOHYDRATES
117g
PROTEIN
26g
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INGREDIENTS
- 2 tsp ground cumin
- 2 tbsp masa harina
- 6 oz gluten-free penne pasta
- 12 tbsp mojo rojo sauce
- 1 tsp smoked paprika
- 3 mini sweet pepper, trimmed and sliced into rounds
- 6 oz organic black beans
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 oz teen spinach
- 1 lime, cut into wedges
Allergens: tree nut (cashew)
Tools: Medium pot
Cook Time
2 Servings | 20 min
4 Servings | 30 min
Nutrition (per serving)
CALORIES
730
FAT
15g
CARBOHYDRATES
117g
PROTEIN
26g
Get Recipes Delivered
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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