Source: Honey, What's Cooking | Serves: 2-3 | Time: 30 min
Changes: forgot jalapeno (!); used a little bit more enchilada sauce; used gluten free ramen; used canned corn; and added black beans and Beyond Meat.
Ingredients
1 tbsp avocado oil
4 cloves garlic
1 small onion, chopped
½ cup white scallions, chopped
1 10 oz can red enchilada sauce
4 cups vegetable broth (homemade to reduce sodium)
1 ½ tsp taco seasoning
2 pads of gluten free ramen (I used Lotus brand)
½ cup frozen #corn
½ cup cooked black #beans
2 cooked Beyond Meat Italian sausages, chopped
Garnish
Fresh cilantro, chopped
Green scallions, chopped
Tortilla strips
Vegan sour cream
Vegan shredded cheddar cheese
Instructions
Heat up a dutch oven on medium heat, once hot, add oil. Add garlic, onions and scallions. Saute for about 3 minutes.
Now add the red enchilada sauce, vegetable broth and taco seasoning. Cover the lid, increase the heat slightly, and bring the sauce to a boil.
Now add the ramen noodles to the boiling broth. It'll take about 4 minutes for the noodles to soften.
Use a fork to gently break the noodles apart. Add corn, beans, and vegan sausage. Combine well. Ladle into bowls. Add some garnish and enjoy!