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One-Pot Enchilada Pasta
Ingredients
  • 4 cups uncooked mini penne or other small pasta
  • 4 cups vegetable broth or water
  • 1 can (15 ounces) black beans, rinsed and drained
  •  
  • 1 can (14-½ ounces) diced tomatoes, undrained
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons taco seasoning
  • ½ cup shredded cheddar cheese
  • Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges
Steps
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