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Bowl of One Pot Enchilada Pasta topped with melted cheese, sour cream, and cilantro

One Pot Enchilada Pasta

This One Pot Enchilada Pasta is a time-saving, flavorful dish that everyone will love. Enjoy the bold enchilada flavors in just 40 minutes for a satisfying meal without the hassle of traditional enchiladas.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz Chickapea Pasta
  • 2.5 cups red enchilada sauce (homemade or store-bought)
  • 1/2-1 cup refried beans
  • 1 cup crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup frozen corn (or canned, drained)
  • 1-2 cups black beans, drained and rinsed
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste Salt and pepper
  • 3-4 oz grated cheese (sharp cheddar and havarti recommended)
  • Optional toppings: Plain Greek yogurt or sour cream, fresh cilantro, green onion, diced tomato, jalapeño, lime wedges

Equipment

  • Large oven-safe skillet or Dutch oven
  • Whisk
  • Wooden spoon

Method
 

  1. If melting the cheese in the oven, preheat to 350°F. Use an oven-safe pan.
  2. In a bowl, whisk together enchilada sauce and refried beans until smooth and creamy.
  3. In a large skillet, add half the bean-enchilada mixture, crushed tomatoes, vegetable broth, and pasta. Stir well and bring to a boil.
  4. Add corn, black beans, chili powder, cumin, salt, and pepper. Reduce heat to a simmer and cover. Cook for about 20 minutes, stirring occasionally, until pasta is al-dente.
  5. Adjust sauce levels to taste with remaining enchilada sauce. Stir to combine.
  6. Mix in cheese or sprinkle on top and transfer the pan to the oven. Bake for 10 minutes until cheese is golden and bubbly.
  7. Serve with toppings of your choice and enjoy!

Notes

Tip: If you don’t have an oven-safe pan, you can transfer the pasta to a baking dish for the cheese-melting step.