A great warm Mexican pasta dinner, this recipe is one of those "as-your-family-likes-it" winners. You can read the original post, but basically when I make this dish, I line up some vegetables and have each of the boys pick at least three.
One way you can think of this dish if you're having a hard time with the idea of Italian-Mexican fusion is to think of it like a Burrito Bowl over pasta instead of rice!
Here's the easy grocery list:
Produce:
several different vegetables (4-5 cups total--zucchini, corn, mushrooms, red onion, peppers, etc)
cilantro (optional)
Grocery:
1 -12 ounce jar red enchilada sauce
1 - 8 ounce tomato sauce
canned black beans (to use as one of your vegetables)
1 pound rotini or other pasta
Dairy:
shredded cheddar cheese (optional)
Pantry:
olive oil
ground cumin
ground oregano
cayenne pepper
Have a sweet weekend,
SPC
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