Sunday, March 22, 2015

Pasta Enchilada Bake

It was my intention to have enchiladas tonight.  We didn't eat them whichever night it was on the menu plan.  The Builder asked if we had stuff to make tacos and I told him that we didn't, but that I had stuff to make enchiladas.  I decided to switch it up though and make a casserole with the enchilada mix and pasta.  I'd rather be able to use whole wheat noodles tonight instead of white tortillas.


Here are the ingredients that I used:
12 oz. of whole wheat thin spaghetti, broken into 1 - 2" pieces


1 packet enchilada seasoning
8 oz. can tomato sauce
1 1/2 cups water
1 cup fat-free plain yogurt


1 15 oz. can corn, drained
1 15 oz. can black beans, drained
1 small avocado, sliced thin


1/2 tsp. dried cilantro
2 oz. shredded cheddar


Green onions, if desired.  We didn't have any, but it would have been excellent with the addition of green onions.


Directions
Cook spaghetti according to package directions and drain.
Preheat oven to 350.
Whisk together the water, tomato sauce, yogurt and enchilada sauce.
Lay half the cooked spaghetti on the bottom of a 9x13 baking dish.
 Top with black beans,
 top spaghetti and black bean layer with corn and avocado.
 Lay the remaining spaghetti over the vegetable layer.
 Pour sauce over the noodles and let sit for 5 minutes to give the sauce a chance to soak down to the bottom layers.
 Sprinkle dried cilantro on top.
Sprinkle shredded cheddar on top.

Bake uncovered in preheated oven for 30 minutes.

It was yummy. 
Do you like to switch things up?  Or do you have a basic set of menu items that you make usually?





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