Enchilada Pasta
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.
Servings: 8 servings
Calories: 315kcal
Ingredients
- 16 ounces 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
- 15 ounces fire-roasted tomatoes
- 1 cup prepared lentils I used half a package of Trader Joe's steamed prepared lentils
- 15 ounces black beans rinsed and drained
- 1 package taco seasoning
- 6 cups vegetable broth
Instructions
- In a large pot, saute garlic and onions until translucent.
- Add red bell peppers and jalapenos and saute.
- Then, add black beans, lentils, and roasted tomatoes.
- Now, add dry pasta.
- Top with 6 cups of vegetable broth and bring to a boil.
- Add 1 package of taco seasoning.
- Stir everything together.
- Cover the pot and reduce to simmer.
- Simmer for 15 minutes.
- Remove the cover and stir again; replace the lid.
- Leave for 5-10 minutes; sauce thickens upon standing.
Video
Notes
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- Choose any type and shape of pasta.
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- If using gluten-free pasta, cook the pasta separately and reduce the vegetable broth to half (3 cups).
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- Add other vegetables like corn, zucchini, or any preferred vegetables.
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- If sensitive to spice, skip the jalapenos.
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- When cooking with jalapenos, always wear gloves to avoid burning your fingers, eyes, or hands.
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- Serve enchilada pasta with vegan sour cream, chips and guacamole, and hot sauce for guests to add additional spice.
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- I suggest serving the pasta with vegan cornbread or a Mexican Quinoa Salad.
Nutrition
Calories: 315kcal | Carbohydrates: 66g | Protein: 15g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1350mg | Potassium: 436mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1488IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 5mg