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
