A wholesome fusion of Tex-Mex flavor and pasta comfort, this One-Pot Enchilada Pasta is my go-to for busy weeknights. With tender pasta, bold enchilada sauce, black beans, corn, and melted cheese, it delivers a creamy, savory bite with every forkful—all in just one pot and under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons olive oil
1/2 cup diced onion
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 cups uncooked pasta (penne or rotini work well)
1 1/2 cups vegetable broth
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or frozen)
1 cup enchilada sauce (red or green)
1/2 cup diced tomatoes (optional)
1/2 teaspoon chili powder
Salt and pepper, to taste
1/2 teaspoon cumin
1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
Fresh cilantro or green onions for garnish
Directions
I start by heating olive oil in a large pot over medium heat. I add the diced onion and bell pepper and sauté them for 3–4 minutes until they soften.
Next, I stir in the minced garlic and let it cook for another minute.
Then, I add the uncooked pasta, vegetable broth, enchilada sauce, black beans, corn, tomatoes (if I’m using them), chili powder, cumin, salt, and pepper. I give it a good stir.
Next I bring everything to a boil, then lower the heat to a simmer. I cover the pot and let it cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
After removing it from the heat, I stir in the shredded cheese until it’s melted and creamy.
Just before serving, I top it with chopped cilantro or green onions for a fresh finish.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Calories: Approximately 340 kcal per serving
Variations
Protein Boost: I sometimes add cooked chicken, ground turkey, or tofu to make it more filling.
Spice Level: For more heat, I’ll use spicy enchilada sauce or toss in some jalapeños or hot sauce.
Cheese Options: Vegan cheese works beautifully here, but I also love Monterey Jack for that melty, stretchy texture.
Pasta Swaps: Rotini and penne hold up well, but I’ve also used macaroni or shells with great results.
Add Veggies: Zucchini, spinach, or mushrooms can be added in during the simmer for extra nutrients.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I do so on the stove over medium heat or in the microwave with a splash of broth or water to loosen the sauce. It keeps its flavor well and makes for an easy next-day lunch.
FAQs
Can I use gluten-free pasta in this recipe?
Yes, I’ve made this with gluten-free pasta. I just keep an eye on the cook time since it may cook a bit faster or absorb liquid differently.
What enchilada sauce works best?
I’ve used both red and green enchilada sauce and enjoyed both. Red offers a richer, spicier flavor while green is tangier and brighter. It just depends on what I’m craving.
Can I freeze this dish?
I don’t usually recommend freezing it, as pasta can become mushy after thawing. But if I do freeze it, I let it cool completely and store it in a freezer-safe container for up to 1 month.
Is this recipe vegan?
As-is, it’s vegetarian. To make it vegan, I use plant-based cheese or skip the cheese entirely. It’s still delicious and creamy from the sauce and beans.
What can I serve with this?
It’s a full meal on its own, but sometimes I serve it with a simple green salad or tortilla chips on the side for extra crunch.
Conclusion
This One-Pot Enchilada Pasta is one of those recipes I keep coming back to when I want something comforting, fast, and flavorful. It blends the soul of Tex-Mex with the heartiness of pasta in a way that makes dinner both effortless and exciting. Whether I’m cooking for one or feeding a family, this dish never disappoints.
📖 Recipe:
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One-Pot Enchilada Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting fusion of Tex-Mex flavors and pasta, this One-Pot Enchilada Pasta is a quick, flavorful, and customizable weeknight meal that comes together in under 30 minutes with minimal cleanup.
Ingredients
2 teaspoons olive oil
1/2 cup diced onion
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 cups uncooked pasta (penne or rotini)
1 1/2 cups vegetable broth
1 cup enchilada sauce (red or green)
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, canned, or frozen)
1/2 cup diced tomatoes (optional)
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
Fresh cilantro or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and bell pepper; sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add uncooked pasta, vegetable broth, enchilada sauce, black beans, corn, tomatoes (if using), chili powder, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Garnish with chopped cilantro or green onions before serving.
Notes
Add cooked chicken, ground turkey, or tofu for extra protein.
Use spicy enchilada sauce or add jalapeños for more heat.
Vegan cheese or skipping cheese works for a vegan option.
Try other veggies like zucchini, spinach, or mushrooms.
Store leftovers up to 4 days and reheat with a splash of broth or water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
