Enchilada Pasta

Whenever I'm in a hurry, I love making one-pot pasta recipes with minimal mess in under 20 minutes. Today, I make a one-pot enchilada pasta recipe that turned out exactly as planned. Even though I love my Vegan Enchiladas, enchilada pasta is quick and easy and a family favorite. 

So, on those busy nights, instead of grabbing an unhealthy quick fix, make enchilada pasta in under 20 minutes. 

WHAT INGREDIENTS ARE IN ENCHILADA PASTA RECIPE?

Let's keep it simple with regular pantry ingredients, as well as vegetables of course. 

• Rigatoni pasta or pasta of choice (gluten-free pasta works as well)
• White onion
• Red bell pepper
• Jalapeño pepper
• Garlic
• Fire-roasted tomatoes
• Prepared lentils (I used half a package of Trader Joe's steamed prepared lentils)
• Black beans 
• Taco seasoning 
• Vegetable broth

BLACK BEANS & LENTILS FOR A PROTEIN STRONG ENCHILADA PASTA

According to Healthline, like many other beans, black beans are a great source of fiber, protein, and folate. They are a staple food in Central and South America.

One cup (172 grams) of cooked black beans contains roughly (31):

• Calories: 227
• Protein: 15.2 grams
• Fiber: 15 grams
• Folate (vitamin B9): 64% of the RDI
• Manganese: 38% of the RDI
• Magnesium: 30% of the RDI
• Thiamine (vitamin B1): 28% of the RDI
• Iron: 20% of the RDI

Furthermore, black beans may also help reduce the spike in blood sugar that occurs after eating a meal, which may help reduce the risk of diabetes and weight gain.

ENCHILADA PASTA COOKS ONE-POT IN UNDER 20 MINUTES

Instead of cooking the pasta in a separate pan, everything goes in one pot together. And one pot means minimal mess. 

• In a large pot, saute garlic and onions until translucent
• Add red bell peppers and jalapenos and saute
• Then, add black beans, lentils, fire-roasted tomatoes
• Now, add dry pasta
• Top with 6 cups of vegetable broth and bring to a boil
• Add 1 package taco seasoning
• Stir everything together
• Cover the pot and reduce to simmer
• Simmer for 15 minutes
• Remove the cover and stir again; replace the cover.
• Leave for 5-10 minutes; sauce thickens upon standing

LOOKING FOR EASY ONE-POT PASTA RECIPES? CHECK THESE OUT!

• One-Pot Tomato Basil Pasta
• Spinach Artichoke Pasta Recipe
• Creamy Spicy Vegan Sausage Pasta
• Pesto Pasta with Mushrooms
• Vegan Cajun Pasta
• Vegan Jambalaya Recipe Quick, Easy and Spicy

Yield: 8 servings

Enchilada Pasta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Enchilada pasta recipe is made in one pan in under 20 minutes. Not only is enchilada pasta easy to make, but each bite will bring you back for more.

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Ingredients

• 1 16 ounce package whole-grain Rigatoni pasta or pasta of choice (gluten-free pasta works as well)
• 1 white onion, cut in half and sliced thin
• 1 red bell pepper, sliced thin
• 1 jalapeño pepper, deseeded and vein removed, sliced thin
• 2 cloves garlic, minced
• 1 15 ounce can fire-roasted tomatoes
• 1 cup prepared lentils (I used half a package of Trader Joe's steamed prepared lentils)
• 1 15 ounce can black beans rinsed and drained
• 1 package taco seasoning 
• 6 cups vegetable broth

Instructions

1. In a large pot, saute garlic and onions until translucent
2. Add red bell peppers and jalapenos and saute
3. Then, add black beans, lentils, roasted tomatoes
4. Now, add dry pasta
5. Top with 6 cups of vegetable broth and bring to a boil
6. Add 1 package taco seasoning
7. Stir everything together
8. Cover the pot and reduce to simmer
9. Simmer for 15 minutes
10. Remove the cover and stir again; replace the cover.
11. Leave for 5-10 minutes; sauce thickens upon standing

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BUSH'S BEST Canned Black Beans (Pack of 12), Source of Plant Based Protein and Fiber, Low Fat, Gluten Free, 15 oz
• 
  Cinque Terre Pasta Organic Durum Wheat Bronze Die Cut Italian Pasta, Rigatoni, 16 Ounce (Pack of 8)
• 
  Muir Glen Canned Tomatoes, Organic Diced Tomates, Fire Roasted, No Sugar Added, 14.5 Ounce Can (Pack of 12)
• 
  Neat, Whole Food Plant-Based Vegan Mexican Mix, 5.5 oz

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 232Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 320mgCarbohydrates 45gFiber 10gSugar 4gProtein 11g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me