Roundup Record Tribune & Winnett Times -

TOTAL TIME:

Prep/Total Time: 30 min. YIELD: 6 servings.

I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients—just what a busy weeknight meal calls for. —

Nora Rushev, Reitnau, AA

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 (14-1/2 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

1/2 cup shredded cheddar cheese

Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

Directions:

1. In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

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