I did not make a meal plan this week. As a result, I realized at lunchtime today that it was Ash Wednesday and I needed a meatless meal for dinner.
With limited time and supplies, I considered making "Cheesy Mac" without the meat. However, this has been my "go to" meal lately and I feared that my family was tiring of it.
One of our new favorites are enchiladas which I adapt from Good Cheap Eats using the homemade enchilada sauce in the comments.
Since I didn't have any tortillas, I decided to make a meatless enchilada pasta.
Meatless Cheesy Enchilada Pasta
1 box whole wheat pasta (I used shells but rigatoni or rotini would work equally well)
1 1/2 tsp. taco seasoning (I used homemade taco seasoning)
1 Tbsp. olive oil
1 can black beans
1 can green chilies (mild)
1 small onion- chopped
@ 1 cup shredded cheddar
Enchilada sauce- store bought or homemade (see recipe below)
Cook pasta according to package directions.
While pasta is cooking, sauté onion in olive oil until translucent. Add beans, green chilies and taco seasoning. Cook for three minutes.
Combine pasta and bean mixture in casserole dish. Top with enchilada sauce and cheddar cheese. Bake at 350 for 20-25 minutes or until cheese is melted.
Enchilada Sauce (Adapted from recipe in comments of enchilada recipe)
2 cups vegetable broth
1-4 Tbsp. chili powder depending on desired level of spiciness
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. sugar
2 tsp. garlic powder
pinch of cinnamon
5 Tbsp. white flour or 4 Tbsp. whole wheat
5 Tbsp. water
Combine broth and spices in small saucepan using a whisk. Bring mixture to a boil. Reduce heat and simmer for several minutes. In a small mixing bowl, combine flour and water. Mix until smooth.
Return broth mixture to a boil and add flour/ water using a whisk until smooth. Remove from heat.
Looking for more meatless meals? Check out my FREE ebook: Beyond Pizza and Fish Sticks
What's your "go to" meatless meal?