Putting a tasty vegetarian dinner on the table just got a whole lot easier! This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate in just 30 minutes!
It’s no surprise that I’m head over heels in love with creating Mexican-insipired dishes. It’s a party on a plate and ALL my favorite foods are invited!
Wow that was cheesy.
Equally cheesy, is my insanely awesome healthy one-pot enchilada pasta!
There’s something downright magical about perfectly tender pasta blanketed in a zesty enchilada sauce, melty cheese, and #alltheveggies.
I could eat this once a week and be the happiest of happy because not only can I mix up the veggies (Hello opportunity to empty the crisper drawer!) but also play around with the protein and toppings too.
No more boring pasta, ever!
As a result, this dish has been a staple in my kitchen. After making it t-rex style for years, I decided it was time for a plant-based protein-packed upgrade. Instead of reaching for meat, we’re enlisting the help of four fantastic legumes: black beans, pinto beans, chickpeas, and lentils.
Ain’t no party like a legume party ’cause a legume party… fiiiiine I’ll stop the jokes! Maybe.…