Jack loves when I make one-pot meals. Since he does the dishes it means much less clean up for him. This is a simple delicious pasta dish with a Tex-Mex flair. You probably have all of the ingredients in the pantry to make this simple, but yummy, dish. If you don't have canned black beans you could sub pinto beans, no fresh corn? Simply measure out some frozen and let it sit at room temp while you prepare everything. Be prepared this serves at least 6 so if you don't want to eat the same dish every day for nearly a week either freeze some or invite some folks over. If you don't have the homemade enchilada sauce you can use canned but be aware it's going to have a high sodium content. Be sure you make Brand New Vegan cheese sauce in advance, although you could whip that up will the dish is cooking.
- 1/2 pound uncooked medium sized pasta
- 1 can fire-roasted diced tomatoes, undrained
- 10 ounces enchilada sauce, (I made Dr. McDougall's)
- 2 cups water
- 1 bunch thinly sliced scallions, green and white parts separated.
- 2 teaspoons chili powder
- 1 can black beans, drained, rinsed (no salt is preferred)
- 1 can whole kernel sweet corn drained
- 1 cup soy curls, broken into small pieces, rehydrated (this process makes them swell up to a larger size.
- 2 cups cheese sauce (I use Brand New Vegan)
- Garnishes: cilantro, lime wedges, above mentioned scallions
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