Un-Chiladas

This dish has all the flavors you’ve come to associate with enchiladas without most of the labor. Using one large roasting pan instead of individual shells means it’s easy to add whatever veggies you’ve got around without changing cook times considerably!

1 box (or 12 oz) rotini or other pasta
1 can (1 ½ c cooked) black beans, drained & rinsed
2 cans enchilada sauce
1 bell pepper
1 medium zucchini, diced
¾ cup nutritional yeast (or 1 cup cheddar cheese)
1 cup frozen corn
¾ cup TVP prepared in veggie broth (or other protein of choice!)
Mexican seasoning, to taste (a little bit of garlic and cumin, chili powder, maybe a touch of oregano, or red pepper flakes and cayenne if you want some heat! The enchilada sauce carries the flavor, though!)

Additional Vegetables:
diced yellow squash
frozen spinach
kale
olives
mushrooms

View the full recipe at FoodArchMage →