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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: Gluten-Free High-Protein Less Prep Soy-Free Chef's Choice
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

  1. 2 tsp ground cumin
  2. 2 tbsp masa harina
  3. 6 oz gluten-free penne pasta
  4. 12 tbsp mojo rojo sauce Spicy
  5. 1 tsp smoked paprika
  6. 3 mini sweet pepper, trimmed and sliced into rounds
  7. 6 oz organic black beans
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. 2 oz teen spinach
  10. 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

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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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