Enchilada Pasta

This enchilada pasta recipe is a delicious twist on traditional enchiladas. It combines the flavors you love in an easy, one-dish pasta meal. Perfect for a weeknight dinner, it’s quick to prepare and satisfying for the whole family. Plus, it’s an excellent dish to serve when you want to impress your guests without spending too much time in the kitchen. If you’re looking for additional pasta ideas, explore these 5-ingredient pasta recipes for more inspiration.

Why Make This Recipe

• This dish is quick to prepare and cooks in just one pan.
• The flavors of enchiladas come together with pasta for a unique meal.
• It is easily customizable with your favorite veggies and toppings.
• This recipe is great for leftovers, making it perfect for meal prep.

How to Make Enchilada Pasta

Making enchilada pasta is simple and requires just a few steps. You’ll cook the pasta, sauté the vegetables, and mix everything together with delicious enchilada sauce. After baking, it comes out cheesy and bubbly. You may also find Creamy Vegan Southwest Pasta Salad useful.

Ingredients

• 8 ounces pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) enchilada sauce
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. Cook pasta according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
3. Stir in black beans, enchilada sauce, corn, cumin, salt, and pepper. Cook for about 5 minutes.
4. Add the cooked pasta and half of the cheese to the skillet, stirring to combine.
5. Transfer the mixture to a baking dish, top with remaining cheese, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly.
6. Garnish with fresh cilantro before serving.

How to Serve Enchilada Pasta

Serve this dish hot from the oven for a cheesy delight. It pairs well with a simple green salad or some tortilla chips on the side. You can also add some avocado slices for extra flavor.

How to Store Enchilada Pasta

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until warm or bake in the oven until heated through.

Tips to Make Enchilada Pasta

• Feel free to swap out ingredients based on what you have on hand, like using different beans or cheese.
• Add chopped bell peppers or zucchini for extra veggies.
• If you like it spicy, try adding jalapeños or a dash of hot sauce.
• For a creamier texture, mix in a bit of sour cream or cream cheese before baking.

Variations

• Make it vegetarian by using veggie broth instead of chicken broth if you want more flavor.
• For a lighter option, substitute whole grain or gluten-free pasta.

FAQs

1. Can I use other types of pasta? Yes, feel free to use your favorite pasta shape!
2. Is this dish freezer-friendly? Yes, you can freeze it before or after baking. Just thaw and reheat it as needed.
3. What can I add for more protein? You can add cooked chicken, turkey, or even some tofu for a protein boost.

Conclusion

This enchilada pasta recipe combines the best of both worlds: the comfort of pasta and the bold flavors of enchiladas. For even more delicious pasta options, check out Enchilada Pasta – Love From The Oven or try the flavorful One-Pan Enchilada Pasta – No. 2 Pencil.

Enchilada Pasta

This enchilada pasta recipe combines the flavors you love in an easy, one-dish meal that’s perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 ounces pasta Any type of pasta can be used.
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, rinsed and drained Can substitute with other beans.
• 1 can (10 ounces) enchilada sauce Choose your favorite brand.
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• to taste Salt and pepper
• for garnish Fresh cilantro

Method

 

Preparation

1. Cook pasta according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.

Cooking

1. Stir in black beans, enchilada sauce, corn, cumin, salt, and pepper. Cook for about 5 minutes.
2. Add the cooked pasta and half of the cheese to the skillet, stirring to combine.
3. Transfer the mixture to a baking dish, top with remaining cheese, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly.

Serving

1. Garnish with fresh cilantro before serving.

Notes

Feel free to swap out ingredients based on what you have on hand, like using different beans or cheese. Add chopped bell peppers or zucchini for extra veggies. If you like it spicy, try adding jalapeños or a dash of hot sauce. For a creamier texture, mix in a bit of sour cream or cream cheese before baking. Store any leftovers in an airtight container in the fridge for up to 3 days.