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Enchilada pasta

A classic Mexican dish but with a twist! This spicy recipe is low in calories and contains 4 of your 5-a-day!

Info

  • Prep: 5 mins
  • Cook: 20 mins
  • Serves: 4

Macros

  • Kcals: 502
  • Carbs: 85g
  • Protein: 19g
  • Fat: 6g

Ingredients

Enchilada sauce:

• 130g tomato puree
• 1 ½ tbsp olive oil
• 2 tsp chilli powder
• 2 garlic cloves, crushed
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp rock salt
• 1 tsp dried oregano
• 150ml water

Remaining ingredients:

• 1 tbsp olive oil
• 300g wholewheat pasta
• 2 garlic cloves, crushed
• 400g tin black-eyed beans
• 200g tin of sweetcorn, drained (160g)
• 1 green pepper, chopped
• 1 tsp cumin
• 1 tsp paprika
• Pinch of salt & pepper
• 400g tin tomatoes

Method

1. Using a food blender, add all the enchilada sauce ingredients and blend until smooth. Leave to one side.

2. In a large saucepan or wok add 1 tbsp of oil on a medium heat and fry the garlic, black beans, sweetcorn and pepper for 5 mins. Add the spices and cook for a further 2 mins.

3. Add the tin tomatoes and a splash of water and bring to the boil. Reduce to simmer.

4. Cook the pasta according to instructions. Once the pasta is cooked stir in the enchilada sauce and mix well. Transfer over the pasta into the wok and give everything a good mix. Continue to simmer for 5 mins.

5. Serve into 4 separate bowls

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