Healthy One-Pot Enchilada Pasta


  • 8 oz Chickapea Pasta
  • 2.5 cups red enchilada sauce (homemade or store-bought)
  • 1/2-1 cup refried beans
  • 1 cup crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup frozen corn (canned works too!) extra if desired
  • 1-2 cups black beans to taste (drained + rinsed)
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 4 oz grated cheese (I used sharp cheddar + havarti)


  • Plain Greek Yogurt or Sour Cream
  • Fresh Cilantro and/or Green Onion
  • Chopped Tomato
  • Finely Diced Jalapeño
  • Serve with lime wedges for a burst of citrus flavor!
  •  Enjoy 
  • produce a double saucepan on the stove prime by putting an oversized glass bowl over stewing water. don't enable the bowl to the touch the water or use an everyday double saucepan.
  • Once the water begins to gently simmer add the 1/4 cup of butter to the blending bowl and permit the butter to soften.
  • To the butter add eight egg yolks one at a time ensuring to whisk quickly.
  • Next add the sugar substitute, juice, seasoner, lemon peel and ocean salt.
  • mix all the ingredients and whisk till the preserve thickens. this can take anyplace from 5-7 minutes.
  • when the curd is prepared you will need to position it through a fine-meshed cullender to get rid of the zest of the lemon and to make sure that it's velvety sleek.
  • Once the preserve is {formed|is created} place the bowl within the white goods with wrapper on the surface of the curd in order that a crust doesn't form on prime.
  • you'll store your keto preserve up to a month during a sealed instrumentation in your white goods.


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