Veggie Enchilada Pasta

We have spent our entire day cleaning and rearranging our apartment and I have to say, we are pleased with the improvements! It feels good to declutter and open the space back up in our humble abode. We don't have the smallest apartment in the world, but we certainly aren't swimming in space, so little adjustments can make a world of difference. We cleared a lot of unnecessary space that was being taken up, in our bedroom, which allows it to feel a little more open and zen. We also managed to do a pretty good job of rearranging the "spare" room (aka the junk room) so that there was more space available to strategically store (and hide) stuff we decided to keep. A lot of the projects we accomplished were things we had been hoping to do before the school year, but just never had the time between Will's travel and my work schedule. But that's okay because now it's done, just in time for my mom to visit next weekend!

Enough about us and the boring cleaning up we've been doing all day. How about this recipe?!? I have to say, this had to get made twice before we got a picture of it, because we snarfed it down the first time. We love it for dinner BUT it also makes absolutely fantastic leftovers for lunch! I made this last Sunday and pre-packed it in our lunch-size Pyrex bowls and we were set with lunches for the week. Everything about this recipe is perfection - the mixture of enchilada accents combined with the gooiness of the sour cream and cheese that gets mixed in at the end. Fresh or reheated, this hits the spot every time and is incredibly satisfying.

Cooking Notes: Egg noodles are the suggested pasta for this recipe, but I've used farfalle both times I have cooked this. It just means you need a longer cooking time before the pasta is ready, since traditional pasta isn't as absorbent as egg noodles. I've also used whatever cheese I've had on hand at the time instead of specifically seeking out pepper jack, though I'm sure it's good! You can also omit the cilantro if you don't like it, as well.

Veggie Enchilada Pasta (adapted from Budget Bytes; serves 4 for dinner, 6 for lunch)
1 tbsp olive oil
2 cloves garlic, minced
1 4-oz. can green chiles
1 cup frozen corn kernels
1 15-oz. can black beans, drained and rinsed
1 tsp cumin
1/4 tsp red pepper flakes
8 oz. pasta
2 cups veggie broth
1/2 cup sour cream
3 green onions, sliced
1/4 bunch cilantro
2 oz. shredded cheese



Mince the garlic and saute it in a skillet with olive oil over medium-low heat for 2-3 minutes or until soft. Add the can of green chiles (with juices), frozen corn kernels, can of beans, cumin and red pepper to the skillet. Stir well. Add the uncooked pasta and veggie broth to the skillet - the broth will not completely cover the pasta, so don't worry!

Place a lid on the skillet then turn the heat up on high, allowing the liquid to come to a boil. Once it gets there, turn the heat down to low and let the skillet simmer for 10 minutes, stirring well about halfway through. While the mixture simmers, prep the green onions, roughly chop the cilantro and shred your cheese (if not pre-shredded). Once 10 minutes have passed OR the pasta is tender with most of the liquid absorbed, stir the skillet well. Add the sour cream and stir until the pasta is coated. Stir in the majority of green onions and cilantro, saving a little to sprinkle on top. Lastly, sprinkle the cheese on the pasta, stirring in until completely melted into the pasta. Serve with sliced green onions and cilantro on top of the pasta. Enjoy!

Recipe: Budget Bytes: Vegetarian Enchilada Pasta