Creamy Vegetarian Enchilada Pasta

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic
• 4 oz can green chiles
• 1 cup frozen corn kernels
• 15 oz can pinto beans
• 1 tsp cumin
• 1/4 tsp red pepper flakes
• 8 oz wide egg noodles
• 2 cups vegetable broth
• 1/2 cup sour cream
• 3 green onions, sliced
• 1/4 bunch cilantro
• 2 oz shredded pepper jack cheese

Directions

1. Finely chop the garlic, then cook it in the olive oil in a skillet over medium-low heat for 2-3 minutes, just until it softens and smells like dinner is starting. Tip in the green chiles with their liquid, the frozen corn, the rinsed and drained beans, cumin, and red pepper flakes, and give everything a good stir.
2. Scatter the dry pasta into the skillet and pour in the vegetable broth; the noodles will peek above the liquid, and that is fine. Cover the skillet, raise the heat to high, and bring the liquid to a full boil. When it is bubbling hard, drop the heat to low and simmer for 10 minutes, giving the pan a thorough stir at the halfway point.
3. As that bubbles away, slice the green onions, chop the cilantro into rough pieces, and shred the cheese.
4. Once the skillet has simmered for 10 minutes, check that the noodles are tender and that most of the broth has disappeared. Stir everything around, add the sour cream, and keep stirring until the pasta is coated all over. Fold in most of the green onions and cilantro, saving a small handful for the finish.
5. Sprinkle the pepper jack across the pasta, cover the skillet again, and let the heat already in the pan soften it into a melty layer. When the cheese has melted, finish with the reserved green onions and cilantro, then serve it hot.