This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian + Gluten Free
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.
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
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 (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
- 3-4 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
- 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.
- 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.
- In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
- 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.
- 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.
- 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!)
- 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!
- Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.
Notes
Nutrition
:: 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.
I was on my lunch break and wanted to prep this for dinner. I chose to cook my pasta first, omitting the vegetable broth in the recipe. I mixed it all in a bowl, dump in a casserole dish and pray this comes out ok. Have you tried it this way, without cooking it all on the stove? Fingers crossed….
Hi Lorraine! I’ve tried it like this and enjoy it as well! Sometimes I add a little extra sauce or a bit of broth when baking from the fridge or reheating to keep the noodles from drinking it all up when it bakes. Taking it out for a half an hour before baking helps too since it takes the chill off. Hope this helps and that you enjoy the recipe! xoxo
I eat a plant-based diet, but have to limit my carbs. Are the nutrition amounts that are listed at the bottome of the recipe for just 1 serving?
Hi Cindy! The nutrition facts are per serving, correct. The lentil-chickpea pasta is very high in carbohydrates, but you could for sure try to make a similar recipe to this without pasta and some cauliflower rice on the side.
So delicious! My son and I scarfed it down:)
Yay!! I’m so happy y’all enjoyed it!
I discovered your site a few months ago and cannot rave enough! I’m telling my co-workers to check it out. We try 1-2 new recipes a week and none have failed us yet! This one is a new favorite at our house. So easy to put together and adjust to meet my family’s tastes. So, so good! Thank you!
Thank you so so much Amy!!!
My husband can’t stop raving about this! He says it’s the best pasta ever!!
Ahhhhh yay!!! So happy to hear it, Parz!
We really enjoyed this, it’s hearty and tasty, especially on a cold day. Perfect, followed recipe exactly (but used brown rice pasta because that’s what I had). Will definitely make it again. Thank You!
I can’t even read the instructions because of the ad placement. They don’t minimize to read anything. Shame
Oh no! They should minimize and go away – what type of device are you using? I can talk to my ad management team about it and make sure it’s working properly on that particular device.
Agree! The ads on the Ipad are awful! Keep popping up and clogging the screen, so aggravating:(
I made this pasta last week, no changes, I loved it!! Will definitely make it again 🙂
This dish was great! Thanks so much!
Diana
This would of been a great dip but didn’t make it as a meal in my house. Not sure how I could have made it any heartier. Suggestions welcome!
Hi Jodi! The pasta and beans are what make this dish hearty and still vegetarian. You are welcome to add extra beans or even extra pasta if desired, but I find this dish super filling as is. For sure tinker around and find your dream combo – we make this pasta dish a lot and it’s very versatile!
This is my go-to recipe when I have a crowd over! Love that it’s GF and vegetarian. Question: have you every made this with rice instead of GF pasta? I imagine there would need to be more liquid added (veg broth or tomato juice).
So glad you’re loving the recipe! I’ve made an enchilada soup with rice that is a bit similar so I think using rice in place of pasta here would be glorious! I’d have to tinker around to know for sure how much extra liquid is needed and how the cook times need to be adjusted for rice. I’ll add it to my list but if you get the chance to experiment before I do – def keep me posted! xoxo
Really good comfort food for vegetarian dish! I made mine too spicy!
this looks…good…but what is the first dish that is pictured on this recipe page??!
Thanks! On this page? They’re all of the same pasta recipe. xoxo
Firstly, many thanks Jenn for your recipes! Everything I have made from your recipes has turned out FABULOUS and quite delicious! Needless to say, I get rather excited when I receive a new email from you. Made this recipe last night and once again it did not disappoint. The only thing I had to change was using regular pasta as I did not have Chickapea Pasta. Now I have to say I was rather dubious of including the refried beans as (unlike husband & kids) I don’t eat it. But your excitement over how it helps transform the taste won me over and I went all in. You were so right! Even my picky daughter could not stop saying how delicious the meal was. Thank you for helping us make such delicious meals!
If you plan on making this a freezer meal, should we not cook the pasta, or only par cook it?
Hi Jamie! When I use conventional/regular pasta for this one I have always cook the noodles until al dente before freezing. Par boiling could work excellent as well! I haven’t tried it yet with the bean based pasta yet, it’s for sure on my list of things to try. Hope this helps! xo
I made this recipe today and it is delicious! Thanks for sharing! I will be making this again in the future!!
This was very easy to make, and…DELICIOUS! I will definately make it again. Thanks!
First off, I love your recipes! I’ve made this one a couple times but in the instant pot. I use whole cans of corn, black beans and refried beans and a can of Rotel diced tomatoes because that’s what I have on hand generally. Pressure cook on high for 5 minutes then quick release after a couple minutes. Then add cheese. So good!!!
I should also add, I used regular pasta. 🙂
Hi! How can this be reheated from frozen?
Hi Vanessa! I like to thaw mine in the fridge a day in advance and then cover in foil (so the cheese doesn’t over-brown) and bake at 350 until hot and bubbly. I can’t quite recall the timing but I believe I started at 45 minutes and checked for doneness from there. Hope this helps! xo
We’re completely addicted! Thank you for a meatless Monday wonder!
You’re super welcome, Heather! Thanks so much for stopping back over to leave a review! xoxo
Hi,
Can you freeze this?
Hi Rebecca! I haven’t tried freezing the gluten-free Chickapea noodles yet but I have made this with conventional pasta and it has frozen marvelously!
Hi there
please can you tell me how many people this serves? I’m cooking for 7 tomorrow night.
Scrap that! I’ve just seen it serves 4 so I’ll double the quantity.
Many thanks
Susan
This looks so good, just wondering what is the calories on a serving, carbs, sugars, etc?
Hi Sharon! I’ve added it to my list of recipes to calculate nutrition information for! In the meantime for a breakdown 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! xo
Hi. Can you just add the Entire amount of enchilada sauce and beans?
Hi Karen! I would start out with half and then add more as desired. If you add the whole amount you may find it too saucy and it’s hard to undo without adding more cooked pasta and veggies. When you store leftovers for later, the pasta likes to drink up some of the sauce so having some on hand to add to the reheated servings later can come in handy! xo
Can I do this without refried beans
Yes absolutely! If needed, a little extra sauce can be added in it’s place.
This was DELICIOUS! I used a full 28 ounce can enchilada sauce, full can beans, 2 cups corn, full can diced tomatoes. For my meat eaters I browned beef with taco seasoning on the side and they added it in. Used sour cream and cilantro to top. It was a perfect dish for our split vegetarian/meat family. And surprise, the chick pea pasta was delicious, best gluten free pasta option I have ever had.
and a full can black beans as well…wanted to add that.
Made this for dinner tonight. It was amazing and very filling! Thanks for sharing, I am definitely putting this on rotation 🙂
Thank you Lo! So honored to make regular rotation!
Used Oriochette pasta and slow cooked a pork tenderloin to add to it; fantastic recipe. FIlling and hearty without being overly heavy. Love that it has so much protein and nutrition. Hubby even liked it and thought it was a creative combination. Thanks!
Awesome additons, thank you Ashley!
I signed up to bring a gluten-free dish to a pot luck. I’d love to try this but I’ve never used chickpea pasta. Can I make this in a crock-pot, or would that ruin the pasta? Thank you
Hi Lori! Pasta in the slow cooker is tricky and I feel like legume based pasta might be even harder to master with times/temp so I’d stick to this as a one-pot dish on the stove. xoxo
Banza chick pea pasta very good. Great Vegetarian recipe. The re fried beans are wonderful in this. I did the pasta on its own so could choose to use or not, so left out broth and less enchilada sauce. Cheese also was a serve yourself. I did add a few things to it since I didn’t add pasta to the dish. I used your taco skillet recipe as a guide and added chopped onion, chopped bell pepper and zucchini, oregano, paprika, garlic. I love lots of extra veggies. I often merge two good recipes depending what I have on hand. Your recipes are winners.
My best friend sent me this recipe after she tried it and talked about how amazing it was. I love refried beans, but my boyfriend does not…. it was nice sneaking them in the enchilada sauce, he never knew ? this was so dang easy to make, and delicious! I did however, add some diced jalapenos, because my boyfriend always says “spice is nice”. I will also say, I was amazed my 1 and a half year old gobbled this down, and asked for more! ? thank you for this protein filled, easy as pie, recipe! You da bomb! ?
So easy and delicious!!! Was a life saver today when I had to scrap my original dinner cooking plans because my daughter randomly got a stomach bug and I was holding her all day ?. The only thing I had to tweak was use less enchilada sauce. I had a bottle from Trader Joe’s and I think maybe it’s too concentrated? Other than that, followed the recipe exactly. Thank you so much for taking the time to share it!
So glad you enjoyed the recipe Cyma and I’m hoping your little one feels better soon!
Thanks for the tip about the Trader Joe’s enchilada sauce because I just bought my first jar of that variety (Whole Food’s enchilada sauce is a recent pantry favorite) and appreciate the info! xoxo
This was my first vegetarian meal prep of 2019 and it was so tasty! I used whole grain penne pasta so I only cooked it for around 10 minutes, I was afraid 20 minutes would leave it really soggy. Added corn, a whole can of black beans, and a red bell pepper. So good
Hi, so I want to make this for my friend who isn’t a fan of red enchilada sauce. What would you suggest I substitute with?
Hey Britney! You could try green enchilada sauce in it’s place if she doesn’t like red sauce but b/c I haven’t had a chance to test it – it may need some tweaking and experimentation. xo
So hearty and flavorful! Couldn’t have been easier to prepare, and I really loved that it was all cooked in a single pot. Definitely going to make this again!
That enchilada pasta looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!
Hello! Picky eater here. This recipe looks amazing, but I don’t really like enchilada sauce. Have you ever tried it with a white sauce (stock, sour cream, hot sauce) or other substitute?
Hi Jen! We sort of live off red sauces here so I haven’t migrated over to any other sauces for this particular dish.
I do have a Bacon Broccoli Mac and Cheese recipe as well as a Creamy Garlic Parmesan Orzo recipe though!
You could transform the enchilada pasta into a mac and cheese recipe with taco toppings (sort of like chili mac) but I wouldn’t use a one-pot recipe like that one for the base, instead using a mac and cheese base recipe for the toppings. Hope this helps! xo
Thank you, Jenn!
The chickpea pasta I usually use (Banza) needs to be rinsed after cooking because it gets all foamy with the excess starch from the chickpeas. Because of this I’ve always thought I couldn’t cook it in dishes like this where it cooks along with everything else. What brand of chickpea pasta do you use?
Hey Amanda! The few times we’ve tested it here it worked great! I use “Chickapea” brand pasta which contains a combination of chickpeas and lentils in the pasta (just those two ingredients – woot!)
So inviting ! Pinning, sharing, printing ………… Thank you so much !
Thank you!
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!
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!
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! 🙂
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
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
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
Definitely a keeper. Even my picky adult child commented on how good it tastes. Thank you for sharing.
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!
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!
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
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!
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!
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! 🙂
5 minutes more. Delicious!
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
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!
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,
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!
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! 🙂
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!
A new favorite for sure! 🙂
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!
Thank you Patricia! 🙂
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!
Thanks Des!
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!
Thank you!!
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! 🙂
Thanks Michelle! xoxo
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
Thanks Rachael!
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