This Stovetop Summer Enchilada Mac and Cheese is a delightful fusion of classic mac and cheese with the flavors of enchiladas. It's a perfect dish for a summer gathering or a cozy weeknight dinner. Packed with veggies, spices, and gooey cheese, it's sure to be a hit!
Ingredients: 12 oz macaroni pasta. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 tbsp chili powder. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 2 cups enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro, for garnish. Lime wedges, for serving.
Instructions: Cook the macaroni according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, jalapeo, corn, and black beans. Cook for another 5 minutes. Stir in chili powder, cumin, oregano, paprika, cayenne pepper, salt, and pepper. Pour in enchilada sauce and stir to combine. Let simmer for 5 minutes. Add cooked macaroni to the skillet and toss to coat with the sauce. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Cover and let cheese melt for 2-3 minutes. Garnish with chopped cilantro and serve with lime wedges. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
JENNIFER OKOLIE - Health and Wellness Coach