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Enchilada Pasta Bake

Ingredients

• 1 (12 ounces) package rotini noodles, prepared al dente
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 onion, small diced
• 1 cup small diced celery
• 1 tablespoon minced garlic
• 1 can (4-ounces) chopped green chiles
• 1 can (28 ounces) crushed tomatoes
• 1 can (10 ounces) chunky Rotel tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups shredded Colby-jack cheese
• 1/4 cup thinly sliced green onions, for garnish

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