Enchilada Pasta

Hi there, L here!

Long time, no post! We are back this week in an attempt to blog more frequently with a vegan transformation of one of my favorite pre-vegetarian days meals, Damn Delicious's Enchilada Pasta. 

Vegan, you say? Why yes, vegan. And honestly, it tastes just as good as the original. ​

Ingredients:

• 16 oz. extra wide egg noodles
• 1 1/4 c.. enchilada sauce (homemade!)
• 1 can of corn, drained
• 1 can of black beans, drained and rinsed
• 2 cups Daiya pepperjack shreds, divided
• 5.3 oz. KiteHill Almond Milk Greek Yogurt- Plain and Unsweetened
• 1 4oz.can diced green chilies
• Drizzle of avocado oil
• 1 lb. Light Life plant-based ground 
• 1/2 c. Tofutti sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin

Directions:

1. Preheat oven to 350 degrees F. Lightly spray 9x13 baking dish with olive oil spray. 
2. Cook egg noodles per package instructions. 
3. In a large bowl, combine enchilada sauce, corn, beans, 1 cup of pepperjack shreds, greek yogurt, and green chilies.​

     4. Heat avocado oil in saucepan over medium high heat. Add plant-based ground and cook 5-6                minutes, crumbling as it cooks. It won't brown exactly like ground beef, but you will want to see a          slight crisp on the plant-based ground. 
     5. Stir in sour cream, chili powder, and cumin into the plant-based ground, and then add to                          enchilada sauce mixture. Drain and add noodles to bowl, and mix well. 
     6. Put pasta mixture into 9x13 pan, cover with remaining Daiya shreds, and bake about 8 minutes.  

Tags

Vegan