Enchilada Pasta (WFPBNO)

I'm sorry I didn't have a post for last Saturday. I had Covid and was really not up to cooking. I feel much better this week and have a delicious, quick  pasta dish to share. I used rigatoni for this but in hind site it's really too big. It was delicious but I think it would be easier to eat and more pleasant to look at with a slightly small pasta. Just use what you have in your pantry. The flavors are so much better as leftovers, the seasoning really have time to marry in the leftovers. This made 6-8 servings depending on how hungry you are. Leftovers are delicious and reheated on the stovetop nicely. 

• 1 pound pasta, use a shape that will grab and hold onto the sauce
• 1 sweet onion, cut in half and then sliced think
• 1 red bell pepper, cut into think strips
• 1 jalapeno pepper, sliced thin (remove seeds if you want mild)
• 1 heaping tablespoon minced garlic
• 1 15-ounce can petite diced tomatoes
• 1 cup prepared lentils, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 package reduced-sodium taco seasoning
• 6 cups vegetable broth

In a Dutch oven heat 2 tablespoons water. Once hot add garlic and onions and cook  until translucent.

Add bell pepper and jalapeno and saute.

Add black beans, lentils and tomatoes. Stir well.

Add broth. Stir well and bring to a boil.

Add pasta, stir and bring back to a boil.

Add taco seasonings. Stir well. Cover pot and reduce heat to a simmer with lid slightly ajar.

Stir frequently so the pasta doesn't stick to the bottom of the pan and cook covered for about 15 minutes.

Stir again and recover. Let sit for 5-8 minutes for pasta to soak up some broth and thicken.

Serve with a garnish of parsely or cilantro it you want. 

Since the broth is a little soupy I served this in a deep bowl. A slice of garlic bread would have been lovely with this.

Enjoy!!!