budgetbytes4.7
Creamy Vegetarian Enchilada Pasta
This super creamy and flavorful Vegetarian Enchilada Pasta is super fast and uses only one skillet for easy clean up!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Inspired by Cookingforkeeps.com📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Mince the garlic and sauté it in a skillet with olive oil over medium-low heat for ⏱️ 2-3 minutes, or until soft and fragrant. Add the can of green chiles (with juices), frozen corn kernels, can of beans (rinsed and drained), cumin, and red pepper to the skillet. Stir well.
garlic ($0.16)2 clovesolive oil ($0.16)1 Tbspfrozen corn kernels ($0.60)1 cupcumin ($0.10)1 tsp
2
Add the uncooked pasta and vegetable broth to the skillet. The broth will not fully cover the noodles. Place a lid on the skillet, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for ⏱️ 10 minutes, stirring well half way through.
vegetable broth ($0.27)2 cups
3
While the skillet is simmering, slice the green onions, roughly chop the cilantro, and shred the cheese.
4
After ten minutes of simmering, the noodles should be tender and most of the liquid absorbed. Stir the skillet well, then add the sour cream and stir until it has fully coated the pasta. Stir in most of the sliced green onions and cilantro, reserving a little to sprinkle over top.
5
Sprinkle the shredded cheese over the skillet, place the lid back on top, and let the residual heat melt the cheese. Once melted, add the remaining green onions and cilantro to the top of the pasta. Serve hot.
Nutrition Facts
calories
536.58 kcal
fat Content
17.38 g
serving Size
1 Serving
fiber Content
9.5 g
sodium Content
857.13 mg
protein Content
22.38 g
carbohydrate Content
76.48 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...