Vegan Enchilada Noodles

This vegan enchilada noodle dish has all the flavors of a traditional enchilada and the comfort of noodles. It's an easy and quick meal that works great on busy weeknights.

Ingredients:

• 8 oz 225g dried noodles of choice
• 1 can 15 oz/425g black beans, drained and rinsed
• 1 cup 240ml enchilada sauce
• 1 cup 240ml corn kernels fresh, canned, or frozen
• 1 cup 240ml diced tomatoes
• 1 cup 240ml diced bell peppers assorted colors
• 1/2 cup 120ml diced red onion
• 2 cloves garlic, minced
• 1 tbsp 15ml olive oil
• 1 tsp 5ml ground cumin
• 1 tsp 5ml chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish optional

Instructions:

Cook noodles according to package instructions

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and diced red onion

Saut until fragrant and onions are translucent

Add diced bell peppers and corn kernels to the skillet

Cook until vegetables are tender

Stir in black beans, diced tomatoes, enchilada sauce, ground cumin, and chili powder

Season with salt and pepper to taste

Add cooked noodles to the skillet, tossing until well combined and heated through

Serve hot, garnished with fresh cilantro if desired