One Pot Vegan Enchilada Pasta

Hello hello oh sweet ones! We’re still in back to school organization mode here and fellow parents, I know you know things can get pretty hectic. I think end of summer is such a bummer (and no I totally didn’t mean for that to rhyme there, it’s just my flow lol). So whilst getting things back on track for school I still want my son to have as much summer fun as possible before he’s back in the classroom.

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 small onion, diced
• 3-4 garlic cloves, sliced
• 2 cups low sodium vegetable broth
• 1 package of McCormick’s NEW Organics Recipe Mixes (Taco flavor)
• 1 BAG OF FROZEN PEPPERS AND ONIONS (or any vegetable of choice)
• salt/pepper to taste
• 1 cup enchilada sauce
• 3 cups dried elbow pasta
• 1 1/2 cup vegan shredded mozzarella cheese
• 1/2 cup green onions
• 1/2 cup black olives

DIRECTIONS:

1. In a large skillet or fry pan add oil, diced onion and garlic. Sauté until translucent.
2. Next, add in 1 bag of frozen peppers and onions.
3. Once veggies are cooked through, add in vegetable broth, enchilada sauce, pasta, and taco seasoning.
4. Bring to a boil on high heat. Reduce down to medium heat, cover, and let cook 15 minutes.

Full Reading: https://neuroticmommy.com/2016/08/28/one-pot-vegan-enchilada-pasta/

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