One-Pot Cheesy Chick'n Enchilada Pasta

March 30, 2016

I\\\'ve been seeing a lot of one-pot dishes on the web lately. I saw this one and wanted to make it vegan. This was very tasty and made a lot. The leftovers reheated very well. This will makes 6-8 servings.

8 ounces elbow pasta (or other small pasta shape)
1 can diced tomatoes, undrained
1 can enchilada sauce (15 ounce) or homemade
1-1/2 cups water (you can add more if it seems to thick at the end)
1 package Taco seasoning mix
1 can pinto beans, drained and rinsed
1 can whole kernel corn, drained
1 package Gardein Chick\'n Strips, cut into thirds
1 can diced green chilies
1 package Daiya cheddar shreds (8 ounces)
Garnish: fresh cilantro, scallions, lime wedges, sour cream, etc

In a colander, rinse and drained the uncooked pasta. Om a large saucepan, mix pasta, tomatoes, enchilada sauce, water and taco seasoning. Bring to a boil; reduce heat and cook until pasta is done. Refer to...
See the full directions on my site

Nutritions

Calories
325

Sodium
859mg
35% DV

Fat
4g
7% DV

Protein
18g
36% DV

Carbs
63g
21% DV

Fiber
14g
57% DV

Pasta Vegan