One-Pot Black Bean Enchilada Pasta | Plant-Based Recipes

Ingredients

• 3 garlic cloves, peeled and minced
• 6 oz gluten-free penne pasta
• 14.5 oz fire roasted diced tomatoes
• 1/2 tbsp smoked paprika
• 1 tsp ground cumin
• 3 mini sweet pepper, trimmed and sliced into rounds
• 6 oz organic black beans
• 2 oz shredded cheddar cheese
• 1 lime, juiced and zested (divided)
• 2 oz teen spinach
• 1 tsp vegetable oil
• Salt
• Pepper