Putting a tasty vegetarian dinner on the tabular array simply got a whole lot easier! This well for you lot one-pot enchilada pasta is quick, easy, as well as ready to stone your plate inwards simply thirty minutes!
1 (8 oz) box Chickapea Pasta
2 + 1/2 cups reddish enchilada sauce (homemade or store-bought)
1/2-1 loving cup refried beans
1 loving cup crushed tomatoes
2 cups vegetable broth
1 loving cup frozen corn (canned plant too!) extra if desired
1-2 cups dark beans, to sense of savor (drained + rinsed)
1 tsp chili powder
1 tsp cumin
salt as well as pepper, to taste
4 oz grated cheese (I used abrupt cheddar + havarti)
Plain Greek Yogurt or Sour Cream
Fresh Cilantro and/or Green Onion
Finely Diced Jalapeño
Serve alongside lime wedges for a flare-up of citrus flavor!