Description
This delicious enchilada macaroni bake is perfect for a satisfying meal.
Ingredients
Scale
- 3 cups dried elbow macaroni (12 oz, gf)
- 5 cups enchilada sauce
- 2 1/2 cups vegetable broth
- 3/4 cup cashew milk
- 1/2 cup nutritional yeast
- 4 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon Italian seasoning
- 1 cup bell pepper, chopped
- 3/4 cup onions, chopped
- 1 cup kidney or black beans, drained
Instructions
- You will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case.
- In this large pot, heat a bit of oil or vegetable broth for oil-free cooking. Add minced garlic and the optional onions and bell pepper. Fry everything for around 2 minutes.
- Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
- Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
- Last, add the optional black or kidney beans and finish with the cashew milk. Bring to a boil, turn down to medium heat, and cook for 5 minutes longer.
Notes
- Feel free to adjust seasonings according to your taste.
- This dish can be made gluten-free by ensuring the macaroni is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg