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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (choose your favorite color) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 1 can (15 oz) black beans, rinsed and drained - 1 can (10 oz) enchilada sauce - 1 cup vegetable broth - 2 cups uncooked pasta (penne or rotini work well) - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste When I make One Pot Enchilada Pasta, I love the mix of flavors. This dish is easy and quick. You need just a few key items to start. First, grab your olive oil, onion, garlic, and bell pepper. The oil helps cook the veggies and adds flavor. The onion and garlic give a nice base. Then, add spices like cumin, smoked paprika, and chili powder. These spices give that warm, rich taste. Next, you will need black beans, enchilada sauce, vegetable broth, and pasta. The beans add protein and fiber, while the enchilada sauce brings zest. The broth helps cook the pasta, making it tender. Don’t forget the corn! It adds sweetness and texture. Finally, cheese is a must. I recommend cheddar or a Mexican blend. It melts beautifully and ties all the flavors together. For a great finish, keep fresh cilantro, salt, and pepper on hand. The cilantro adds freshness, and you can adjust salt and pepper to your liking. With these ingredients, you create a tasty and filling meal in one pot. It's simple and perfect for any night of the week! {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté for about 3-4 minutes until it looks clear. 3. Next, mix in 3 cloves of minced garlic and 1 diced bell pepper. Cook for 2 more minutes. 4. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Stir them for 1 minute to bring out their flavors. 5. Now, it's time to incorporate 1 can of black beans, 1 can of enchilada sauce, 1 cup of vegetable broth, and 2 cups of uncooked pasta. Make sure to mix everything well. 1. Bring your mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 12-15 minutes. Stir occasionally until the pasta is just tender. 2. After the pasta is cooked, stir in 1 cup of corn and half of the shredded cheese. Mix until the cheese melts into the dish. 3. Season with salt and pepper to taste. Remove the pot from the heat. 4. Sprinkle the remaining cheese on top. Cover it with a lid for a couple of minutes so the cheese can melt nicely. 5. Serve your dish hot, garnished with fresh cilantro for a burst of flavor. - Sautéing vegetables properly: Start by heating olive oil in your pot. Add diced onion and cook until it’s soft. This builds a great base for flavor. After a few minutes, add garlic and bell pepper. Cook until fragrant. This step boosts the taste of your pasta. - Adjusting spices for heat preference: If you like it spicy, add more chili powder. For a milder dish, cut back on the spices. Taste as you go. This helps you get the flavor just right. - Checking pasta for doneness: Stir the pasta while it cooks. After 12 minutes, taste a piece. It should be firm but not hard. If it's not done, keep cooking a few more minutes. This ensures your pasta has the perfect bite. - Recommended accompaniments: Top your pasta with shredded cheese and chopped cilantro. You can also add a dollop of sour cream or avocado slices. These add creaminess and extra flavor. - Ideal dishes or sides to serve alongside: Serve with a fresh salad or tortilla chips. A side of guacamole or salsa pairs well too. These sides add a nice crunch and balance to the meal. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your enchilada pasta, making it more vibrant and delicious. Customize Your Spices: Adjust the amount of chili powder and paprika based on your heat preference to make the dish milder or spicier. Add Protein: For a heartier meal, consider adding cooked chicken, turkey, or tofu to the pasta before serving. Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the pasta. {{image_2}} You can easily switch up the pasta type in this dish. While I love penne or rotini, you can use farfalle or even gluten-free pasta. These choices keep the meal fun and interesting. Next, consider changing the beans or protein. If you like chickpeas, toss them in instead of black beans. You can also use cooked chicken or ground turkey for a heartier meal. These swaps can add new flavors and textures to your dish. To boost the flavor, try adding spices. A pinch of cayenne pepper will add some heat. If you love herbs, consider fresh oregano or basil for a fresh taste. Toppings can also change the game. Add sliced jalapeños for a spicy kick, or a dollop of sour cream to cool it down. You could even sprinkle some lime juice for a zesty finish. You can modify the sauce too. If you want a creamier texture, mix in some sour cream or cream cheese. Adding diced tomatoes or spinach can also sneak in extra veggies, making the dish healthier. To store your One Pot Enchilada Pasta, wait until it cools down. Then, place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. If you want to store it for longer, freezing is a great option. Divide the pasta into smaller portions. Use freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. For reheating, you can use a microwave or stovetop. Add a splash of water or broth to keep it moist. Heat until it is warmed through. Enjoy your tasty meal again! Yes, you can easily make this dish vegan. Simply replace the cheese with a vegan cheese option. Use vegetable broth and check the enchilada sauce for any dairy ingredients. This keeps the flavors rich without using animal products. You have many choices for toppings! Try avocado slices, fresh jalapeños, or diced tomatoes. You can also add Greek yogurt or sour cream for creaminess. Fresh lime juice adds a nice zing too! To make this dish gluten-free, swap regular pasta for gluten-free pasta. Check the enchilada sauce to ensure it’s gluten-free. Many brands offer gluten-free options, making it easy to enjoy this meal. Yes, you can use salsa or a homemade tomato sauce instead. If you're feeling adventurous, try a spicy chipotle sauce for a smoky kick. Just adjust the spices to match your taste. Absolutely! You can prepare the dish in advance. Cook it, then let it cool before storing in the fridge. When you’re ready, just reheat it on the stove or in the oven. Add fresh toppings before serving for the best flavor! This blog post covered all you need for a tasty pasta dish. We reviewed key ingredients, step-by-step instructions, and helpful tips. You learned how to make it perfectly and serve it well. Plus, I shared storage tips and answered common questions. Now, you have the tools to enjoy great meals and impress others with your cooking. Your dinner plans just got better! Happy cooking!

One Pot Enchilada Pasta

A delicious and easy one-pot meal featuring pasta, black beans, and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (choose your favorite color)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) enchilada sauce
  • 1 cup vegetable broth
  • 2 cups uncooked pasta (penne or rotini work well)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
  • Add the ground cumin, smoked paprika, and chili powder to the pot. Stir for 1 minute to toast the spices.
  • Incorporate the black beans, enchilada sauce, vegetable broth, and uncooked pasta into the pot. Mix well to combine.
  • Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid is mostly absorbed.
  • Stir in the corn and half of the shredded cheese until melted and well blended. Season with salt and pepper to taste.
  • Remove from heat, and sprinkle the remaining cheese on top, covering with the lid for a couple of minutes to let it melt.
  • Serve hot, garnished with fresh cilantro.

Notes

Feel free to customize with your favorite vegetables or proteins.
Keyword enchilada, one-pot, pasta, vegetarian