Putting a tasty vegetarian dinner on the table just got a whole lot easier! This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate in just 30 minutes!
1 (8 oz) box Chickapea Pasta
2 + 1/2 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
4 oz grated cheese (I used sharp cheddar + havarti)
Plain Greek Yogurt or Sour Cream
Fresh Cilantro and/or Green Onion
Finely Diced Jalapeño
Serve with lime wedges for a burst of citrus flavor!