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Veggie-Filled Enchilada Pasta Bake (with Optional Ground Beef)
KITCHEN TREATY15Ingredients
70Minutes
500Calories
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Ingredients
US|METRIC
7 SERVINGS
- 8 oz. whole wheat penne pasta
- 2 Tbsp. olive oil
- 1 onion (medium, diced, about 2 cups)
- 1 green bell pepper (medium, cut into 1-inch strips)
- 1 red bell pepper (medium, cut into 1-inch strips)
- 2 medium zucchini (halved and sliced , about 2 cups)
- 4 cups baby spinach
- 1 tsp. kosher salt
- 1 can black beans (drained and rinsed)
- 28 oz. enchilada sauce (I like a hotter version, but mild works just fine too)
- 1/2 cup sour cream (I use low fat, plus more for topping if desired)
- 2 cups shredded cheddar cheese (8 ounces)
- 1/2 cup black olives (halved)
- 3 green onions (scallions, diced)
- 1/2 lb. lean ground beef (cooked, crumbled, and drained)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1900mg79% |
| Potassium770mg22% |
| Protein28g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber11g44% |
| Sugars12g |
| Vitamin A70% |
| Vitamin C100% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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