Enchilada Pasta

Serves: 6 

Calories: 650/serving

Ingredients	Qty	Prep
Enchilada sauce
Pasta	1 lb	use only rotini
Beans	15 oz can
Refried beans	15 oz can	TJ's vegan pinto
Crushed tomatoes	2 cups or more
Water	4 cups
Corn	2 cups	frozen
Onion	1 large	chopped
Pepper	2 medium	chopped
Salt	to taste
Red chili powder	to taste
Cumin powder	to taste
Green onion	garnish
Cheese	1/2+ cup	shredded
Jalapeno	garnish	minced
Tomato	1 large	chopped

Method:

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