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Ingredients
- 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
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class="wprm-recipe-ingredient-notes">to taste
4 oz grated cheese (I used sharp cheddar + havarti)
source http://recipetocooking.blogspot.com/2019/02/healthy-one-pot-enchilada-pasta.html
ADSENSE 336 x 280
dan
ADSENSE Link Ads 200 x 90
TOP WITH...
- 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.
source http://recipetocooking.blogspot.com/2019/02/healthy-one-pot-enchilada-pasta.html
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