Sometimes, you want a gourmet dinner that’s quick-’n-easy. With the flavors of enchiladas transfused into the pasta, it’s a sumptuous meal that you’ll have on the table in 30 minutes!

Makes 8 servings

Serving size: 1 1⁄2 cups

PREP TIME 5 mins

COOK TIME 25 mins


  • 1 pound lean ground turkey
  • 1 green pepper, diced
  • 1 zucchini, diced
  • 1 pound whole wheat pasta
  • 10 ounces enchilada sauce
  • 1 (15-ounce) can diced tomatoes with green chilis
  • 11⁄2 cups water
  • 1 (15-ounce) can low-sodium black beans, drained and rinsed
  • 11⁄2 cups corn
  • 2 tablespoons low-sodium taco seasoning
  • 1⁄2 cup shredded colby jack cheese
  • 1⁄4 cup sliced green onions


  1. In a large stockpot, cook the ground turkey. Add green pepper and zucchini. Cook for 2 minutes. 2. Add all remaining ingredients (except for the cheese and green onions) and bring the pot to a boil.
  2. Reduce to a simmer, and cook for 15 minutes.
  3. Sprinkle with cheese and green onions and enjoy!

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