This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.
Cook the pasta until it is just tender; do not overcook. This dish may be prepared ahead of time and refrigerated until baking. You will need to add 10 to 15 minutes to the baking time. Chipotle chili powder is quite spicy. If you can’t find it or would like a less spicy version, use regular chili powder instead.
Recipe information
Total Time
45 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
Step 2
Preheat the oven to 350°F.
Step 3
Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
Step 4
Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.
Recipe notes
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