8 oz whole wheat penne pasta
2 T olive oil
1 medium onion, diced (about 2 cups)
1 medium green bell pepper, cut into 1-inch strips
1 medium red bell pepper, cut into 1-inch strips
2 medium zucchini, halved and sliced (about 2 cups)
4 C baby spinach
1 tsp kosher salt
1 can black beans, drained and rinsed
28 oz can enchilada sauce
1/2 C sour cream, plus more for topping if desired
2 C shredded cheddar cheese
1/2 C black olives, halved
3 scallions, diced
1/2 lb lean ground beef