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Cheesy Veggie Enchilada Bake

Cheesy Veggie Enchilada Bake
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 box Banza shells
  • 1 teaspoon olive oil
  • ¼ cup finely diced onion
  • 1 garlic clove, grated
  • 3 ½ tablespoons tomato paste
  • 3 teaspoons chili powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup corn
  • ½ cup black beans
  • ¼ cup diced poblano peppers
  • 4 green onions, sliced thin and divided
  • ½ cup shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
Instructions
  1. Cook pasta according to package directions. Preheat oven to 350 degrees. Grease an 8x8 square baking dish
  2. In a medium saucepan, heat olive oil over a medium heat. Add onion and garlic. Sauté for 1-2 minutes. Add tomato paste, chili powder, cumin, oregano and salt. Cook another minute.
  3. Add water, mix until combined. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes.
  4. Toss pasta with enchilada sauce, corn, black beans, peppers, two green onions and shredded cheese. Transfer to prepared baking dish and bake until cheese is melted, about 25 minutes.
  5. Top pasta with remaining green onions and cherry tomatoes.

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