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One-Pot Enchilada Pasta

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients—just what a busy weeknight meal calls for. —Nora Rušhev, Reitnau, Switzerland.
One-Pot Enchilada Pasta Recipe photo by Taste of Home

Ingredients

  • 4 cups uncooked mini penne or other small pasta
  • 4 cups vegetable broth or water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons taco seasoning
  • 1/2 cup shredded cheddar cheese
  • Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

Directions

  1. In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

Enchilada Pasta Tips

What else can you top this enchilada pasta with?

Top this enchilada pasta with sliced avocado, sour cream, olives and green onions. Look to these flavor-packed enchilada recipes for more topping inspiration.

What are some variations of this enchilada pasta recipe?

Try adding a protein, like shredded chicken, ground beef or ground turkey. If you have gluten sensitivities or an allergy, swap for a gluten-free pasta alternative. You'll also want to make sure that the sauces and seasonings you're using are gluten-free, too.

What can you serve this enchilada pasta with?

Serve your enchilada pasta with a black bean salad, street corn or homemade guacamole and chips.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1-3/4 cups: 444 calories, 5g fat (2g saturated fat), 9mg cholesterol, 1289mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 18g protein.

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