I needed a new recipe for a Mexican inspired meal, this was the winner. This was an easy recipe that was better than I ever I expected. This is similar to a pasta salad but served hot. The onion and tomato are still crunchy fresh though.
3/4 C Refried Beans
1 T Milk
1/2 T Taco Seasoning (use GF if needed)
3/4 C Sour Cream
1/2 C Salsa
10 oz. Can Green Enchilada Sauce (ensure GF if needed)
15 oz. Can Black Beans, drained and rinsed
1/2 C Corn Kernels
1/4 C Red Onion, diced
1 Roma Tomato, diced (can deseed if desired)
1 C Cotija Cheese (the crumbling kind) plus more for topping
Salt and Pepper to taste
2 12oz. Boxes Gluten Free Macaroni Pasta (can use regular)
-In medium pot over medium low heat, heat refried beans, add in milk. Cook until beans soften. Add in taco seasoning and sour cream. Cook until creamy and blended. Add in enchilada sauce and salsa. Keep warm until needed.
-Cook pasta per package directions, you’re going to want al dente if not the noodles may become mushy. Drain pasta.
-Combine pasta and sauce. Stir in remaining ingredients. Top with more cheese if you desire upon serving. Enjoy!