Healthy One-Pot Enchilada Pasta

• 8 oz Chickapea Pasta
• 2.5 cups red enchilada sauce (homemade or store-bought)
• 1/2-1 cup refried beans
• 1 cup crushed tomatoes
• 2 cups vegetable broth
• 1 cup frozen corn (canned works too!) extra if desired
• 1-2 cups black beans to taste (drained + rinsed)
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste
• 4 oz grated cheese (I used sharp cheddar + havarti)

TOP WITH...

• Plain Greek Yogurt or Sour Cream
• Fresh Cilantro and/or Green Onion
• Chopped Tomato
• Finely Diced Jalapeño
• Serve with lime wedges for a burst of citrus flavor!
•  Enjoy 
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• produce a double saucepan on the stove prime by putting an oversized glass bowl over stewing water. don't enable the bowl to the touch the water or use an everyday double saucepan.

• Once the water begins to gently simmer add the 1/4 cup of butter to the blending bowl and permit the butter to soften.

• To the butter add eight egg yolks one at a time ensuring to whisk quickly.

• Next add the sugar substitute, juice, seasoner, lemon peel and ocean salt.

• mix all the ingredients and whisk till the preserve thickens. this can take anyplace from 5-7 minutes.

• when the curd is prepared you will need to position it through a fine-meshed cullender to get rid of the zest of the lemon and to make sure that it's velvety sleek.

• Once the preserve is {formed|is created} place the bowl within the white goods with wrapper on the surface of the curd in order that a crust doesn't form on prime.

• you'll store your keto preserve up to a month during a sealed instrumentation in your white goods.