Enchilada pasta
710 cals, 35p, 95c, 12f (per meal)
1/2 cup, shredded (57g)
2 1/4 cup(s) (533mL)
1 large (164g)
1/2 tbsp (3g)
1 tsp (2g)
2 oz (57g)
1 can(s) (439g)
1 can(s) (420g)
6 oz (170g)
1
In a saucepan over medium heat, combine the pasta, diced tomatoes, smoked paprika, cumin, bell pepper, black beans, water, and a pinch of salt.
2
Bring to a boil, then reduce heat and simmer uncovered. Stir occasionally to prevent sticking, and cook until the pasta is tender, following the time on the pasta package.
3
Stir in the cheese and spinach. Season with salt and pepper, and cook for 1–2 minutes more, until the spinach wilts and the cheese melts. Serve warm.