I am trying to eat less meat, for both health and financial reasons, so I have been searching for some different meatless recipes. This one was a winner. I've had it bookmarked for a while and finally made it last week. I really enjoyed it and the kids even ate it, although they did eat around the beans.
Recipe from the Budget Bytes cookbook
1 T oil
2 cloves garlic, minced
1 can diced tomatoes with green chiles
8 ounces wide egg noodles
1 can black beans, drained and rinsed
1/2 cup frozen corn kernels
1 cup red enchilada sauce (recipe below)
3 green onions, sliced
1 cup shredded cheddar
cilantro (optional)
Heat the oil in a large skillet. Add garlic and sauté for 2 minutes, until softened. Add tomatoes and their juices and 2 cup of water. Add the uncooked egg noodles, cover the skillet, and raise the heat to medium-high.
Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 10 minutes, stirring once halfway through, until the noodles have absorbed most of the liquid and are tender. Add the black beans, corn and enchilada sauce and stir to combine. Cook for five minutes longer until heated through.
Sprinkle green onions and cheese over the pasta. Cover the skillet until the cheese has melted. Sprinkle cilantro over just before serving.
Red Enchilada Sauce
This recipe makes two cups of sauce. I used one for the recipe above and the other for these black bean spinach enchiladas.
2 T veg oil
2 T flour
2 T chili powder (I used slightly less to make it milder)
1/4 cup tomato paste
1/2 t cumin
1/2 t garlic powder
1/4 t cayenne pepper
1/2 t salt, plus more as needed
Add the oil, flour, and chili powder to a medium saucepan and place over medium heat. Whisk ingredients together. Cook until the mixture begins to bubble, then continue to cook for 1 minute more.
Add the tomato paste, cumin, garlic powder, cayenne pepper, and 2 cup of water or chicken broth and whisk until smooth. Bring to a simmer until thickened slightly. Whisk in salt, adding more if needed. Remove from heat and serve.
