Enchilada Pasta Recipe: How to Make It

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, chopped red onion and lime wedges