Enchilada Pasta

Serves: 6 
Calories: 650/serving
Enchilada sauce
Pasta1 lbuse only rotini
Beans15 oz can
Refried beans15 oz canTJ's vegan pinto
Crushed tomatoes2 cups or more
Water4 cups
Corn2 cupsfrozen
Onion1 largechopped
Pepper2 mediumchopped
Saltto taste
Red chili powderto taste
Cumin powderto taste
Green oniongarnish
Cheese1/2+ cupshredded
Tomato1 largechopped

  1. Mix the enchilada sauce with refried beans, whisk well
  2. Pour half into pan with crushed tomatoes (do not add chopped tomatoes), water, salt, and pasta
  3. Let pasta cook for 15-20 minutes, then add beans, corn, red chili powder, cumin powder, and salt (if needed).
  4. Meanwhile fry onions and peppers in a separate pan
  5. Add to pasta, along with remaining enchilada sauce mix and turn off heat
  6. Add quarter of the cheese with pasta and mix well
  7. Top with remaining cheese and bake at 375 F for 5-7 minutes until cheese melts
  8. Garnish with tomatoes, jalapenos, and green onion