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.
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.