Ingredients
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8 oz (225g) penne pasta (gluten-free if desired)
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1 can (15 oz or 425g) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup diced bell peppers (red, green, or a mix)
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1 cup diced red onion
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1 cup enchilada sauce (store-bought or homemade)
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1 Salt and pepper to taste
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1 Fresh cilantro and sliced jalapeños for garnish (optional)
Directions
Feel free to customize your pasta with toppings like avocado slices, vegan cheese, or a squeeze of lime juice for added Mexican flair. Adjust the spiciness to your preference by using mild or hot enchilada sauce.
Steps
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1
Done
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Cook the penne pasta according to the package instructions until al dente. Drain and set aside. |
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2
Done
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In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced red onion. Sauté for 2-3 minutes until the onion becomes translucent. |
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3
Done
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Add the diced bell peppers and sauté for an additional 2-3 minutes until they begin to soften. |
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4
Done
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Stir in the chili powder and cumin. Cook for another minute to toast the spices. |
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5
Done
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Add the drained and rinsed black beans, corn kernels, and enchilada sauce to the skillet. Stir well to combine. |
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6
Done
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Season the mixture with salt and pepper to taste. Allow it to simmer for 3-4 minutes, or until everything is heated through. |
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7
Done
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Add the cooked penne pasta to the skillet and gently toss to coat the pasta in the enchilada sauce and vegetable mixture. |
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8
Done
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Cook for an additional 2-3 minutes to ensure the pasta is heated. |
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9
Done
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Serve your Mexican-inspired vegan enchilada pasta hot, garnished with fresh cilantro and sliced jalapeños if you like it spicy. |
