This post is sponsored by USA Pulses & Pulse Canada, but all opinions are my own.
My friends, this is one of my new favorite dinners! I recently discovered that the grocery store sells gluten free gnocchi and I’ve been much happier ever since. If you aren’t familiar with gnocchi, it’s a pasta that is made with potatoes and flour. It has an amazing pillow-y texture and is one of my favorite types of pastas.
Another thing that I love is Mexican food that incorporates potatoes. Two of my favorite things to order when we are out are potato tacos and potato taquitos. There is something so delicious about crispy potatoes, salsa and guacamole! I’m guessing you can see where I’m going with this. I decided to replace the tortillas in my 30-Minute Stove-Top Enchiladas with gnocchi and it was one of the best ideas ever!
I’m bringing you this 30-Minute Enchilada Gnocchi Skillet in partnership with USA Pulses & Pulse Canada. Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. If you are a regular reader of She Likes Food then you know that I cook with pulses all the time! They are vital to a vegetarian diet because of their protein and fiber content. They’re really hearty and filling and so versatile to use in your cooking. You can use them to make soups, veggie burgers and tacos!
Did you know that 2016 is the International Year of the Pulses? That means that it’s an important year to increase the awareness of all the benefits of pulses. I encourage everyone to take the Pulse Pledge with me, this is where you commit to eating pulses once a week for 10 weeks. Every 1/2 cup of cooked pulses gives you 9 grams of protein so you really can’t go wrong! This is a great way to finish 2016 strong and to give a healthy start to 2017!Print
- 16 ounces gnocchi, I used gluten free gnocchi
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 small red pepper, chopped
- 1 small green pepper, chopped
- 3/4 cup corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (15 ounce) can enchilada sauce
- Optional toppings: avocado, cilantro, jalapenos
- Heat a large skillet over medium heat. Once hot, add the olive oil and gnocchi. Cook gnocchi until browned, about 7 minutes, and then transfer to a plate or bowl.
- Add the onions to the pan and cook for 2 minutes before adding the peppers. Saute onions and peppers until tender, 5 minutes, and then add the corn, beans and cooked gnocchi. Mix in the salt, pepper and spices and then stir in the enchilada sauce. Cook mixture together until everything is heated though, 3-4 minutes.
- Serve while hot and top with your favorite toppings