Name: Enchilada Pasta
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients: 16 ounces extra wide egg noodles; 1 1/4 cups enchilada sauce; 1 cup canned corn kernels, drained; 1 cup canned black beans, drained and rinsed; 1 cup shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; 1/4 cup Greek yogurt; 1 (4-ounce) can diced green chiles; 1 tablespoon olive oil; 1 pound ground beef; 4 ounces cream cheese; 1/2 teaspoon chili powder, or more to taste; 1/4 teaspoon cumin; Kosher salt and freshly ground black pepper, to taste; 1 avocado, halved, seeded, peeled and diced; 2 tablespoons chopped fresh cilantro leaves