Light One-Pot Beef and Black Bean Enchilada Pasta

This week has been boiling hot in Maine.  I know that many of you aren't from Maine and are going to think that I'm a big baby, but mid 90's with high humidity is HOT here.  I'm not used to this kind of temperature!  You see, all of you thinking, "It's in the 100's here regularly and we deal with it!"  I recognize that I'm being a baby, but we have no air conditioning.  Zip. Zero. Zilch.  That means my house easily reaches well into the 100's while I'm trying to cook lunches and dinner.

We have been trying to stay cool and capitalize on the fact that we only live a few minutes from the beach and have a wonderful pool in our backyard. It hasn't been easy though and most of our meals have consisted of BBQ or something super quick and easy.  It hasn't been good for my healthy lifestyle choices.  I've had so many burgers, grilled chicken, and pasta salad that I was craving something filling that reminded me of the cooler weather.  I couldn't bare the idea of making enchiladas in the oven (I mean, can you blame me?!  It was already 98 when I last looked!) and decided on making this delicious one-pot beef and black bean enchilada pasta.

It was so nice to have something different!  The best part was that it was done on the stovetop with very, very little cooking time. I used my favorite Rock Crock Dutch Oven because I can start it on the stovetop and finish cooking the pasta in the microwave. This is a huge time-saver during the school year when I just need to get dinner on the table after a late practice.  I can have this whole dish done in under 16 minutes.

I'm really excited about some projects that I've been working on for this blog.  I have a few new recipes and meal plan ideas that I will be posting.  I am also a brand new Pampered Chef Consultant.  I am working on building up my business now and would love to connect with you to host LIVE virtual parties to help you get some fantastic free products!  I decided to join Pampered Chef after using many of their products to help me lose weight.  They have absolutely revolutionized my cooking and made my life infinitely easier.  You can also follow my new adventures on Facebook, Twitter, or Instagram.  

Light One-Pot Beef and Black Bean Enchilada Pasta

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Servings: 6 ★ Smart Points: 9 ★ Points Plus: 9 ★ Calories: 395 ★ Total Fat: 5 g ★ Saturated Fat: 1 g ★ Protein: 33 g ★ Carbohydrates: 54 g ★ Fiber: 10 g ★ Sugars: 4 g ★ Sodium: 463 mg ★ Cholesterol: 7 mg

Ingredients:

· 16 ounces (450 g) ground beef, 95% lean

· 1 medium bell pepper, sliced
· 1 medium onion, sliced
· 2 cloves garlic
· 10 ounces (283) rotini (I used SmartTaste) 
· 1 cup (250 ml) homemade enchilada sauce (or store bought)
· 2 cups (500 ml) chicken stock, low-sodium/fat-free
· 1 15 ounce can (425 g) black beans, no salt added

· 1 tablespoon chili powder, mild
· 1 teaspoon cumin
· 1/2 teaspoon oregano
· 1/4 cup cilantro, finely chopped
· 4 ounces cheddar, 75% reduced-fat

Directions:

1. Cook the ground beef over medium-high heat until all beef is browned.  Add the bell pepper, onion, and garlic.  Cook for an addition 5 minutes.  The vegetables should be beginning to become soft. Note: If you would like to use the microwave cook the beef and skip to step 2.  Add the vegetables with the pasta, beans, and spices.

2. Pour in the pasta, enchilada sauce, chicken stock, black beans, and all spices.  Cook for approximately 12 minutes stirring occasionally.  Note: This can be done in the microwave if using a Rock Crock Dutch Oven.  Simply take the Rock Crock off the stove top and place directly into the microwave.  Cook for 10 minutes on high.  You will want to stir it once halfway through cooking.

3. Top with the cheese and enjoy!  This dish makes great leftovers.  You can freeze it.  Just make sure you defrost it in the refrigerator the night before and bake it in the oven to reheat.  That keeps the pasta from becoming too mushy.