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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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