Enchilada Pasta Irresistible Flavor in Every Bite

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper diced
• 15 ounces black beans, rinsed and drained
• 10 ounces diced tomatoes with green chilies
• 1 tablespoon taco seasoning
• 1 cup corn kernels
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 Prise fresh cilantro, for garnish
• 1 Prise sour cream (optional)

Instructions

1. In a large pot, cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened.
4. Add the black beans, diced tomatoes with green chilies, and taco seasoning to the skillet. Stir to combine and let simmer for 5 minutes.
5. Add the corn and enchilada sauce to the mixture. Stir in the cooked pasta and half of the cheddar and Monterey Jack cheese. Mix well until everything is evenly coated.
6. Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining cheese on top.
7. Place the dish in a preheated oven at 350°F (175°C) and bake for 15-20 minutes, until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
9. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.