HEALTHY ONE-POT ENCHILADA PASTA

8 oz Chickapea Pasta

2.5 cups red enchilada sauce (homemade or store-bought)

1/2-1 cup refried beans

1 cup crushed tomatoes

2 cups vegetable broth

1 cup frozen corn (canned works too!) extra if desired

1-2 cups black beans to taste (drained + rinsed)

1 tsp chili powder

1 tsp cumin

salt and pepper to taste

4 oz grated cheese (I used sharp cheddar + havarti)

Plain Greek Yogurt or Sour Cream

Fresh Cilantro and/or Green Onion

Chopped Tomato

Finely Diced Jalapeño

Serve with lime wedges for a burst of citrus flavor!

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