Eats - Gluten-Free & Vegan Enchilada Pasta

One of my favorite cuisines is definitely Mexican. We make burrito bowls at least once a week because they are easy, filling, and healthy! My other favorite cuisine is Italian so pasta dishes also make a weekly appearance in our home. I wanted to try something fun and different from our normal routine and combine the two into an Enchilada Pasta! It was delicious and had quite the kick! Plus, it's SO easy to make! Here are the ingredients I used:

- 6 cloves of garlic, peeled and finely chopped
- 4 cups of your favorite gluten-free pasta
- 2 cups Enchilada sauce
- 1 cup black beans, rinsed
- 1 cup corn, rinsed
- Taco Seasoning mix (store-bought or homemade)
- 1/2 yellow onion, chopped
- Vegan sour cream to top (optional)

1. Boil preferred pasta as directed on packaging, and in a separate pan saute the garlic and onion until golden brown.
2. Add all the other ingredients (enchilada sauce, black beans, corn, seasoning mix) to the sauteed garlic and onion pan and let cook together for a few minutes.
3. Once pasta is finished boiling, add to the mixture and cook another couple of minutes after stirring together.
4. Divide into bowls or plates and serve with a dollop of vegan sour cream.


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