Ingredients
4 cups uncooked mini penne or other small pasta4 cups vegetable broth or water1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium sweet yellow pepper, chopped1 medium sweet red pepper, chopped1 cup fresh or frozen corn, thawed1 can (10 ounces) enchilada sauce2 tablespoons taco seasoning1/2 cup shredded cheddar cheeseOptional: Fresh cilantro leaves, cherry tomatoes and lime wedges
Preparation
In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.
