Healthy One-Pot Enchilada Pasta – Vegetarian + Gluten-Free

This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian + Gluten Free

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian

It’s no surprise that I’m head over heels in love with creating Mexican-insipired dishes. It’s a party on a plate and ALL my favorite foods are invited!

Wow that was cheesy.

Equally cheesy, is my insanely awesome healthy one-pot enchilada pasta!

There’s something downright magical about perfectly tender pasta blanketed in a zesty enchilada sauce, melty cheese, and #alltheveggies.

I could eat this once a week and be the happiest of happy because not only can I mix up the veggies (Hello opportunity to empty the crisper drawer!) but also play around with the protein and toppings too.

No more boring pasta, ever!

As a result, this dish has been a staple in my kitchen. After making it t-rex style for years, I decided it was time for a plant-based protein-packed upgrade. Instead of reaching for meat, we’re enlisting the help of four fantastic legumes: black beans, pinto beans, chickpeas, and lentils.

Ain’t no party like a legume party ’cause a legume party… fiiiiine I’ll stop the jokes! Maybe.

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian - this tasty vegetarian dish is quick, easy, and ready to rock your plate!

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian - this tasty vegetarian dish is quick, easy, and ready to rock your plate!

This is the part where you’d wondering how on Earth I made that work, eh? It was easy thanks to my newest pasta obsession: Chickapea Pasta!

Organic, and 100% sketch-free… this legume-based pasta is made of just two ingredients: chickpeas and lentils. Seriously! Thats it! Put ’em together and the result is a gloriously gluten-free pasta packing 27 grams of protein and 13 grams of heart-healthy fiber in each serving. While the stats had me completely sold, the taste is what keeps me coming back for more. It’s tender with an addictive chewiness, perfectly al-dente, and has a subtle nuttiness that pairs great with just about everything under the sun.

So far I’ve had it with a homemade bolognese, pesto, and enchilada-style and I can’t get enough! After inhaling my first box, I jumped at the opportunity to join the Chickapea Pasta team and can’t wait to share this deliciousness with your face!

Healthy One-Pot Enchilada Pasta

gluten-free + vegetarian + vegan option

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian

17 votes

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Healthy One-Pot Enchilada Pasta

Prep

Cook

Total

Yield 4 servings

This healthy one pot pasta makes an easy + delicious dinner!

Ingredients

  • 1 (8 oz) box Chickapea Pasta
  • 2 + 1/2 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 (canned works too!) extra if desired
  • 1-2 cups black beans, to taste (drained + rinsed)
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and pepper, to taste
  • 4 oz grated cheese (I used sharp cheddar + havarti)

TOP WITH...

  • Plain Greek Yogurt or Sour Cream
  • Fresh Cilantro and/or Green Onion
  • Chopped Tomato
  • Finely Diced Jalapeño

Serve with lime wedges for a burst of citrus flavor!

Instructions

  1. If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip ze oven.
  2. First combine your enchilada sauce and refried beans and whisk together to mix well. This unsuspecting combo amps up the flavor, adds luscious thickness, and boosts the protein/fiber content of your zest red enchilada sauce.
  3. In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
  4. Bring to a boil, then add corn and black beans (as much as you'd like!) and season with chili powder, cumin, salt, and pepper.
  5. Cover and reduce heat to low/simmer, allowing the pasta approx. 20 minutes to cook or until your perfect level of al-dente. Stir occasionally to prevent sticking.
  6. Once ready, add any additional enchilada sauce to taste. I like to save some to pour over my pasta when reheating leftovers, as the pasta tends to soak up some of the sauce in the fridge (hello flavor infusion!)
  7. Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for about 10 minutes or until hot and melty! 
  8. Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.

Notes

Vegan? Let's do this! To veganize this veg-tastic dish simply omit the cheese and skip any dairy-based toppings entirely! Plant-based shredded cheese makes a lovely addition as does vegan sour cream as a topping if you'd like! You can even add some fresh guacamole on top, YUM!

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian - this tasty vegetarian dish is quick, easy, and ready to rock your plate!

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian

:: pin it for later ::

so. . . how was it?!

Can I gush for a second? Holy cow this dish is AMAZING!

The legume-based pasta makes the perfect candidate for this easy, cheesy one-pot pasta.

Since my husband and I have been on opposite schedules lately (he’s been working nights while I work days) he typically grabs his leftover dinner from the fridge and heats it up around midnight each night. I left him a jumbo serving of this pasta and was super excited when he hopped in bed exclaiming “Well I didn’t think that was going to work but it was really really good!”

Thanks for the vote of confidence, bro.

I hereby dub this protein-packed one pot pasta “Picky P&C Husband Approved” – haha! It’s already on the menu again for next week since our pot-o-pasta was scarfed in record time. We LOVE it and hope y’all do too!

Looking to pick up a box (or six!?) you can pick up a few boxes of gluten-free Chickapea Pasta on amazon.com (affiliate) or check out their handy dandy store locator for a location near you! I’m hoping to see this stuff on #alltheshelves super soon!

This Healthy One-Pot Enchilada Pasta is sponsored by the lovely folks at Chickapea Pasta. For more tasty recipes and ideas follow them on FacebookTwitterInstagram, and Pinterest and stay tuned as I share even more Chickapea goodness from fellow bloggers!

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Comments

  • Bailey Smith

    I made this with just regular spaghetti noodles and enchilada sauce that I made from scratch (I didn’t have any of the canned stuff on hand.) I also used beef broth because I didn’t have vegetable broth and it turned out awesome! My family loved it! Thanks for the great recipe!

  • sarah Klie

    I know this is a vegetarian recipe, I however only have chicken broth on hand , would this affect the taste a lot ?

    • Hey Sarah! Chicken broth works great actually – I’ve made it with both just depending on what we have on hand. Hope you adore the recipe!

  • Lindsay

    Do you happen to have the nutrition fact break down?

    • Hi Lindsay! I’m working on getting my whole site calculated but it’s looking like I won’t have a lot of me-time until the kiddo starts school at the end of the Summer. To get the info in the meantime you can enter it into MyFitnessPal.com <-- it's free and my favorite calculator right now! To get the best results be sure to enter the type of cheese used (if any) as well as the brand/type of pasta and any other swaps or extra toppings added! This way it comes out completely custom for ya!

  • I finally got to make this enchilada pasta this past weekend and it was such a hit!! Thanks Jenn!

    • So thrilled you enjoyed it Bella, thank you! 🙂

  • Shannon

    This was delish! Do you have dietary data?

    • Thank you Shannon! I don’t currently so the best bet until I can find a good system for uploading all the nutrition facts would be to enter it into MyFitnessPal.com <-- it's free and my favorite calculator right now! To get the best results be sure to enter the type of cheese used (if any) as well as the brand/type of pasta and any other swaps or extra toppings added! This way it comes out completely custom for ya! xo

  • Linda

    This sounds REALLY good! Given that you’re also an IP guru, do you think it could work in the Instant Pot? And then just finish off in the oven? Excited to try this, regardless of cooking method! I’ve tried a number of your recipes already, yum yum yummmm!

    • Hi Linda! Thank you! Yes absolutely but you’ll want to add even more liquid for the IP and can actually melt the cheese on top just by adding it at the end and then putting the lid back on for a few minutes so it can melt – no oven needed!

      When I make this one in my pressure cooker I use 3 cups of pasta (medium shells), skip the refried beans (they’re crazy thick and I get nervous about them sticking to the bottom of the pan) and use diced tomatoes with all their liquid in place of the crushed tomatoes to get a little extra liquid in there.You can use the kind that has little green chiles in it too – those are great! I also add the beans and the corn at the end after cooking on HIGH pressure for 3 minutes with a quick release. I stir it all up, mix in the beans and corn, then top with cheese and put the lid back on for 2-4 minutes to melt it. This is kind of a jumbled explanation but I’ll have a fully IP-ready version on the blog this week hopefully! LMK if you have any questions and I’d be happy to help! xoxo

      • I finished the post earlier than expected – woot! Here’s my Instant Pot Taco Pasta post – hope this helps! xo

        • Linda

          Thank you!!! I’ll be making this deliciousness this week … one question, can I still use the chickpea/lentil pasta, because girl, it took me this long to actually find it!! LOL

  • Denise

    Definitely a keeper. Even my picky adult child commented on how good it tastes. Thank you for sharing.

  • Jennifer

    This was so delicious. I feel like I’ve been making meals that not everyone in my family loves well not with this recipe. BOTH my kids asked for 2nds and we barely had leftovers! Make this ASAP!

    • So over the moon excited to hear it Jennifer! Thank you!

  • Christine

    Amazing recipe ! Made for family and friends. Everyone asked for more and the Recipe !

    • So so happy the recipe was a hit Christine! Thank you!

  • Deborah

    This was as much fun making as eating. I did add red and yellow peppers. The enchilada sauce with the refried beans was genius. This
    Is definitely on my repeat list. Great recipe

  • Sarah

    This looks amazing and I really want to try it. Did you use tinned refriend beans?

    • Thank you Sarah! I’ve used both tinned and homemade and they both work great!

  • Lisa

    Yummmm will be making this soon, I just bought some chickpea pasta at Target today!

  • Made this the other night (with regular pasta) – it was so good! Will definitely be making this one again. Husband gobbled up the leftovers in one sitting – so you know it was a keeper!

  • Definitely I will prep healthy one pot enchilada pasta on the weekend for my family. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Jenn!

  • Kerri

    Can I double this recipe? Will it affect the simmering time?

    • Hey Kerri! It might lengthen the simmer time a wee bit but it’s hard to tell since I haven’t had a chance to try it (none of my pans are big enough so I’d have to test it with a big ole pot, lol!) – I’d check it and scoop out a piece of pasta to test and if it’s still too hard, pop the lid back on and check again in 5 minutes? Let me know how it goes! 🙂

      • Kerri

        5 minutes more. Delicious!

  • Virginia

    Thank you for the recipe ,we are making this tonight!! I did a few changes I added a cup of pinto beans that I had leftover and rice instead of the pasta and I’m putting it into tortillas for enchiladas without cheese

  • Jill Michelle

    AMAZING! Its SOOOO rare that my whole family loves a recipe that I haven’t had to tweak to add flavor. I didn’t have Chickapea pasta so I used rice pasta instead. This meant that I added the pasta at the same time as the corn, beans etc & only let it simmer (after bringing to a boil) for about 10 minutes, stirring twice, as rice pasta can get pretty sticky. I doubled everything in a huge pan (whole 1lb bag of frozen corn, 15/16oz cans refried beans and black beans and two 12oz bottles Trader Joe’s enchilada sauce and just LOTS of monterey jack cheese shredded on top). Loved having the extra sauce on the side & for later. Even the neighbor kids said the house smelled so good that they stuck around to taste it (one little boy is on seconds and he already had dinner haha!).

    • DAY = MADE!!! Thank you Jill! I’m stoked that you guys enjoyed the dish! Cracking up over your unexpected dinner guests too 😉 Love it!

  • Leslie Thompson-Strehlow

    I may be totally missing it but at what point do you add the 2nd half of the bean-spiked enchilada sauce? Is this the extra enchilada sauce that is optional?

    • Hi Leslie! The extra is optional depending on how saucy you like your pasta (since everyone’s tastes tend to be wildly different in regards to how much sauce – even in my own house haha!) – It keeps for about a week in the fridge and can be frozen too if you’d like to squirrel it away for another dish. It’s great with this recipe and equally awesome on old fashioned enchiladas and mexican pizzas too,

  • Lisa

    This looks delicious! I want to make this. I’m hoping to find this pasta at the grocery store. If not, do you think gluten free pasta would work just fine? Or will it turn out mushy?

    • Hi Lisa! So excited you’re trying the recipe – love this like woah!

      The simmer time will depend on the type of GF pasta since they’re all made of different ingredients, but simply keep an eye on it around the 15 minute mark or so and you should be able to catch it if it’s cooking too quickly! Since chickpea pasta is made with both lentils and chickpeas the cook time here is perfect for it. But an all chickpea pasta might cook a smidge quicker or slower even, and a rice or quinoa based pasta would most likely cook much faster. Hope this helps! Let me know how it goes! 🙂

  • This is awesome. I’ve always enjoyed reading your blog.

    • Madison this means the world to me, thank you!

  • Sciakath

    Yum! Would this freeze well?

    • Absolutely! I freeze similar casseroles all the time so I may join ya and freeze a casserole dish of this bad boy as well! 🙂

      • Katie

        Thanks for sharing this recipe! At what point in the recipe creation would you freeze this? And, can the frozen mixture then be put in slow cooker? (Or would you recommend oven)? Thanks in advance!

        • Hey Katie! So you have two options here: 1. Make it all the way through minus the cheese on top and freeze (you can add the cheese after defrosting when you bake it up though I know some folks like to freeze the cheese too – either works based on preference!) and 2. Just boil the pasta, add remaining ingredients and freeze. You’ll defrost it it the fridge a day in advance, add cheese, and then bake covered with foil at 350 F for 30-40 minutes or until hot and bubbly (bake time will vary on oven temperament and how cold the dish is) Then pop off the foil, and you can switch the oven to broil for 2 min or so to give the cheese that golden bubbly topping <-- totally optional but bubbly golden cheese is my fav! I'm not sure on the slow cooker just because I've actually never cooked any sort of pasta in my slow cooker. I've always heard pasta gets mushy and starchy in it so I've never tested it. Hope this helps and that you looooove the recipe as much as we do! It freezes like a dream!

  • Oh I couldn’t have love this dish more without yogurt. I have cooked pasta such a large number of times however this one was justified regardless of the time and the taste. A great recipe to cook for family and friends.

  • I love your cheesiness! And cheesy pasta! And Mexican AMAZINGNESS! you’ve just created everyone’s dream dish. You know that right? Healthy, gluten free, comfort food made easy! Winning!!!

    • Lindsay you’re the sweetest, thank you so much!

  • Such a great pasta recipe for dinner!

  • This looks absolutely amazing!

    And I’ve never heard of chickpea pasta – I’ll definitely have to check it out! Especially now, that we’re in a legumes testing phase with all the boys. (Food allergies! So fun!)

    • Oh elimination diets… (I had to go on one and allergy/intolerance test myself for FODMAPS, gah!) I’m wishing you speedy findings and the best of luck Laura! Hugs! Fingers crossed legumes make the list so y’all can enjoy this pasta and all things bean-y!

  • Thanks for sharing this… I’m always looking for wonderful and new gluten-free ideas. I absolutely love this pasta, it’s my go to! ❤️❤️?

    • Chickapea makes such a great base for every combo – love it so! Thanks Teri ?❤️

  • This is anything but boring! Love the colors and flavors! And I love chickpea pasta! Nice!

  • You got the perfect shot of the spoon coming out of the pot! This looks magical– and all in one pot? Yay! That pasta sounds perfect- love that this dish is so high in protein without needing to add meat.

    • Thank you Michelle!!! 🙂 Soooo much protein! It’s crazy filling too which is awesome because I am a bottomless pit after I work out – eek!

  • My family adores Mexican food, so this would go so fast in my house. It looks incredible!

    • Thank you Dee! 🙂 It was a total hit here!

  • This is gorgeous! So many beautiful colors!

  • I love one pot pasta dishes Jen, and when there are Mexican flavors in the mix it’s even better! You did such a wonderful job on this, and I can’t wait to try it with my Chickapea Pasta!

  • Looks amazing! I need to make this for dinner!

    • Thank you Jehan! Let me know if you try it <3 xoxo

  • This looks delicious and it IS a party on a plate, or in the pan! And it’s so pretty!

    • Thank you Valentina! <3 <3 Total party status over here!

  • Jenn. Oh. Em. Geeeeeeee. DUDE. I love love love Chickapea Pasta and this one pot meal is DIVINE. I’m so making this for dinner tomorrow. I know this kind of negates the healthiness of it all, but I have the BEST beer to pair with it. I can’t wait. Thank you for making me hungry 🙂

    PS. Please don’t stop the jokes. I love the jokes. Almost as much as I love this cheeeeeesy pasta. Mmmmm cheesy.

    • I basically run on cheesiness and actual cheese 😉 xooooo

  • This dish looks so good! I still haven’t tried chickpea pasta, there are so many interesting things out on the market today that are healthier than much of what we’re used to eating.

    • I wish this stuff was around when I was younger! Hope you get a chance to try this chickapea goodness soon Rae! 🙂

  • The pictures are so tempting ! I haven’t had Chickpea pasta yet – time to remedy that 🙂

    • Totally time to try this crazy good pasta! Thanks Syama! 🙂

  • So fun! This sounds like a delicious meal. Definitely pinning!

  • This looks amazing! So great to hear you’re loving Chickapea Pasta. My family loves it, too!!

    • It’s a total hit! <3 Thanks Kristen!

  • Oh my goodness this dish looks incredible! I LOVE all these ingredients including the Chickapea Pasta! This is so creative, colorful and cheesy gorgeous 🙂 Sharing, pinning and drooling!

    • Thank you thank you! Much appreciated Tricia 🙂

  • I love all the colors in this dish ~ I adore Chickapea, and I can’t believe I can now have a cheesy skillet dinner like this and it’s actually healthy!!

    • It’s so protein-packed too, gah! I love it! Thanks so much Sue 🙂

  • We’re pretty much obsessed with Mexican food around here, so I need to try this! Your pictures are stunning! 🙂

  • Just loving this tasty dish, Jenn! Such a fabulous combo of flavours and perfect for a weeknight dinner. LOADS of protein and the kids will gobble it up!

    • Thank you Robyn! You’ve gooooot to try this one – total foodie faceplant status here!

  • This looks absolutely amazing! My girls are going to love it and I love that I don’t need to feel guilty about eating it!

    • No guilt; just yum! Haha thanks Jenny!

  • This looks so sensational! I would love this for dinner!

    • Thanks Jocelyn! Hope you get a chance to try it 🙂

  • I am always ALL about any Mexican inspired dish. And I’ve only used a similar chickepea pasta once and it was delicious, just hard to find if I don’t order online.

    • Thanks Patricia! I usually have to order my favs online anyways (my small town only stocks so much goodness) so at least with online ordering I always know I’m getting the best deal and usually free shipping too when I get everything at once, score!

  • This looks so tasty!

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

  • This looks so delicious! Anything Mexican themed is a big hit in our house. My husband moved to Texas from Wisconsin and I think he’s trying to make up for lost time with the Mexican food. I’m excited to add this to our rotation, thanks for the recipe!

    • Hope y’all adore it! I’m perpetually recreating meals from places I used to live so I totally get the need to make up for lost eats! 😉 lol! xoxo

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