It's a COLD and icy night here in North Carolina. It was so cold today that I was late this morning because my garage door was frozen closed (the first time that's ever happened to me). It's cold, icy, dark, kids are out of school and I'm tired of looking at my house. Time to add a little warmth and excitement to our night. After a long day at work, the last thing I want to do is spend over an hour cooking enchiladas, but that was the request from my family tonight. It's time to compromise. This dish is my quick and easy compromise...
Looking for more easy Vegan pasta ideas? Try my Hearty Spaghetti, Mac-n-cheese with Chipotle Lentils, Butternut Macaroni, Lemon & Garlic Pasta with Tempeh & Broccoli, Baked Spinach & Artichoke Pasta, 3 Cheeze Baked Ziti, & Kale & Almond Pesto Pasta
Recipe:
2 cups frozen beefless crumbles*
1 (7 oz.) bag frozen peppers and onions
1 cup chopped fresh kale
1 packet taco seasoning**
Salt and Pepper to taste
Chili powder to taste
1 (10 oz.) can tomatoes with green chilies, drained
1 (15 oz.) can of black beans, drained and rinsed
1 (10 oz.) can enchilada sauce
1 (1 lb.) box of pasta
2 cups 5 minute vegan cheese sauce
Method:
Cook pasta according to package directions. Drain well.
While pasta is cooking, cook beefless crumbles*, frozen peppers and onions, and kale over medium heat until tender. ( no need to add oil).
Add taco seasoning**, chili powder, tomatoes and black beans. Cook an additional 5 minutes.
Stir in 1/2 can of enchilada sauce.
Toss pasta, beefless crumbles mixture and vegan cheese sauce together.
Before serving, garnish each bowl of pasta with remaining enchilada sauce.
Makes 4 - 5 servings.
* you can substitute diced mushrooms or TVP for beefless crumbles.
** to make your own taco seasoning, use 1 tsp. Cumin, 1 tsp. Paprika, 1/2 tsp. Garlic powder, & 1/2 tsp. Onion powder.
