One-Pot Backpacking Enchilada Pasta

Ingredients

• •12 oz pasta
• •15 oz black beans (drained and rinsed)
• •14.5 oz diced tomatoes
• •10 oz enchilada sauce
• •1 cup shredded cheese
• •2 tbsp olive oil
• •1 onion (chopped)
• •1 bell pepper (chopped)
• •3 cloves garlic (minced)
• •1 tsp cumin
• •1 tbsp chili powder
• •to taste salt
• •to taste black pepper
• •for serving optional sour cream

Equipment

• • large skillet
• • measuring cups
• • measuring spoons
• • cooking spoon

Instructions

1. 1In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
2. 2Stir in the garlic, cumin, chili powder, and cook for another minute, until fragrant.
3. 3Add the uncooked pasta, black beans, diced tomatoes, and enchilada sauce. Pour in water and stir well to combine.
4. 4Bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, or until pasta is al dente, stirring occasionally.
5. 5Remove from heat and stir in shredded cheese until melted and mixed through.
6. 6Season with salt and pepper to taste. Serve with sour cream if desired.