Serves: 6
Calories: 650/serving
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm3UdgKT-JhluBxD0EhPEKSFn2sWk1b9i7IVpNfzbXDWuPuy-5gCe0FLXy_DTog2pyBlzY-2JGirI1BHErlRSdFJdufpRxsC128IphAhd3ghLxmLMfBcUBQXwcnar14hBDfadIToPeRbn/s320/IMG_20190109_201247.jpg)
Method:
- Mix the enchilada sauce with refried beans, whisk well
- Pour half into pan with crushed tomatoes (do not add chopped tomatoes), water, salt, and pasta
- Let pasta cook for 15-20 minutes, then add beans, corn, red chili powder, cumin powder, and salt (if needed).
- Meanwhile fry onions and peppers in a separate pan
- Add to pasta, along with remaining enchilada sauce mix and turn off heat
- Add quarter of the cheese with pasta and mix well
- Top with remaining cheese and bake at 375 F for 5-7 minutes until cheese melts
- Garnish with tomatoes, jalapenos, and green onion
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