Healthy One-Pot Enchilada Pasta

This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian and gluten-free, this healthy one pot pasta makes an easy + delicious dinner!

Course Main Course

Cuisine Vegetarian

Keyword Healthy One-Pot Enchilada Pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 472kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

8 oz chickpea pasta shells or regular pasta shells
2.5 cups red enchilada sauce (homemade or store-bought)
½-1 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...

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

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!

Need to use regular pasta shells in place of the chickpea pasta? You totally can! Any small shaped pasta (shells, mini shells, elbow macaroni, orzo, ditalini, etc...) will work fantastic! Simply adjust cook time as needed.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition