Vegetarian Enchilada Pasta
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
All the best enchilada flavors pulled together with fresh veggies and tender pasta - the makings of a fantastic and delicious weeknight supper.

Ingredients for Single Meal

  • 1 - medium zucchini
  • 1 - red bell pepper(s)
  • 1 - Tbsp olive oil
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - 15 oz. can(s) corn
  • 1 - 15 oz. can(s) black beans
  • 10 - oz. can(s) red enchilada sauce
  • 1 - 15 oz. can(s) crushed tomatoes
  • 1 - Tbsp chili powder
  • 1 - Tbsp ground cumin
  • 12 - oz. small shell pasta
  • 2 - cup(s) vegetable stock
  • - Salt and pepper
  • Garnish: - shredded cheese**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Seed and chop the red bell pepper.
  2. Chop the zucchini.
  3. Open and drain the can of corn. Open, drain and rinse the black beans. Open the enchilada sauce and crushed tomatoes.
  4. In a large skillet, heat the olive oil and saute the chopped bell peppers with the chopped zucchini, minced onion and garlic powder for 2 to 3 minutes. Stir in the enchilada sauce, crushed tomatoes, corn and black beans.,Combine well and season with chili powder and ground cumin bring to bubbling over medium low heat.
  5. Once bubbling, add the pasta and vegetable stock. Return to bubbling, then stir once and cover with tight fitting lid. Let cook for 8 to 10 minutes, or until pasta is tender. Garnish with shredded cheese.
  6. Prepare the salad.
  7. Serve Vegetarian Enchilada Pasta with side salad.

Freezeasy Meal Prep Directions

  1. Seed and chop 2 red bell peppers.
  2. Chop 2 medium zucchini.
  3. Open and drain 2 cans of corn. Open, drain and rinse 2 cans of black beans. Open the 2 cans of enchilada sauce and 2 cans of crushed tomatoes.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the chopped red bell peppers
  • Half of the chopped zucchini
  • 1 - 15 oz. can corn
  • 1 - 15 oz. can black beans
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet to reheat and then cook in the pasta and stock, as directed.

Dairy-Free Modifications

Omit cheese garnish for dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when cooked with gluten-free pasta.

Printable Label Recipe Title

Vegetarian Enchilada Pasta

Printable Label Instructions

Thaw and reheat in skillet. Once warmed through, add the pasta with vegetable stock, as directed. Cover and cook for 8 to 10 minutes, or until pasta is tender.
Serve with cheese garnish, and salad.

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