This super creamy and flavorful Vegetarian Enchilada Pasta is super fast and uses only one skillet for easy clean up!
Total Cost: $6.68 recipe / $1.67 serving
Servings: 4to 6 servings
Author: Inspired by Cookingforkeeps.com
4 ozcangreen chiles$0.87
1cupfrozen corn kernels$0.60
15 ozcan pinto (or black) beans$1.19
1/4tspred pepper flakes$0.02
8ozwide egg noodles$1.46
3green onions, sliced$0.20
1/4bunch cilantro (optional)$0.25
2ozshredded pepper jack cheese$0.69
Mince the garlic and sauté it in a skillet with olive oil over medium-low heat for 2-3 minutes, or until soft and fragrant. Add the can of green chiles (with juices), frozen corn kernels, can of beans (rinsed and drained), cumin, and red pepper to the skillet. Stir well.
Add the uncooked pasta and vegetable broth to the skillet. The broth will not fully cover the noodles. Place a lid on the skillet, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 10 minutes, stirring well half way through.
While the skillet is simmering, slice the green onions, roughly chop the cilantro, and shred the cheese.
After ten minutes of simmering, the noodles should be tender and most of the liquid absorbed. Stir the skillet well, then add the sour cream and stir until it has fully coated the pasta. Stir in most of the sliced green onions and cilantro, reserving a little to sprinkle over top.
Sprinkle the shredded cheese over the skillet, place the lid back on top, and let the residual heat melt the cheese. Once melted, add the remaining green onions and cilantro to the top of the pasta. Serve hot.
Egg noodles are thin and light allowing them to cook easily in this skillet dish, even when not fully covered by liquid. Other conventional types of pasta may not cook as easily.