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A delicious bowl of enchilada pasta topped with cheese and fresh herbs

Enchilada Pasta

This enchilada pasta recipe combines the flavors you love in an easy, one-dish meal that’s perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.