Creamy Vegetarian Enchilada Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 to 6 servings
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Calories
53658 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Creamy Vegetarian Enchilada Pasta
Description
This dish sautés garlic with canned green chiles, corn kernels, and pinto beans to build a flavorful base seasoned with cumin and red pepper flakes. Uncooked egg noodles are added directly to the skillet with vegetable broth, cooking in the liquid until tender and absorbing the flavors. The short simmering integrates ingredients, creating a saucy pasta.
Once the noodles soften, sour cream is stirred in to coat the pasta with a creamy texture. Shredded pepper jack cheese melts into the mixture, adding mild heat and richness. Fresh green onions and cilantro folded in at the end contribute brightness and herbal notes, rounding out the dish.
Serving this creamy, vegetable-rich enchilada-inspired pasta warm makes a comforting vegetarian meal. The combination of beans and vegetables supplies protein and fiber, while the sauce balances spice and tang. It works well as a stand-alone dish or paired with a simple green side salad.
Ingredients
- 1 Tbsp olive oil $0.16
- 2 cloves garlic $0.16
- 4 oz can green chiles $0.87
- 1 cup corn kernels $0.60, frozen
- 15 oz can pinto beans $1.19, or black beans
- 1 tsp cumin $0.10
- 1/4 tsp red pepper flakes $0.02
- 8 oz egg noodles $1.46, wide
- 2 cups vegetable broth $0.27
- 1/2 cup sour cream $0.71
- 3 green onion $0.20, sliced
- 1/4 bunch cilantro (optional) $0.25
- 2 oz pepper jack cheese $0.69, shredded
Instructions
- Mince the garlic and sauté it in a skillet with olive oil over medium-low heat for 2-3 minutes, or until soft and fragrant. Add the can of green chiles (with juices), frozen corn kernels, can of beans (rinsed and drained), cumin, and red pepper to the skillet. Stir well.
- Add the uncooked pasta and vegetable broth to the skillet. The broth will not fully cover the noodles. Place a lid on the skillet, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 10 minutes, stirring well half way through.
- While the skillet is simmering, slice the green onions, roughly chop the cilantro, and shred the cheese.
- After ten minutes of simmering, the noodles should be tender and most of the liquid absorbed. Stir the skillet well, then add the sour cream and stir until it has fully coated the pasta. Stir in most of the sliced green onions and cilantro, reserving a little to sprinkle over top.
- Sprinkle the shredded cheese over the skillet, place the lid back on top, and let the residual heat melt the cheese. Once melted, add the remaining green onions and cilantro to the top of the pasta. Serve hot.
Notes
- Egg noodles cook well in skillet even without full liquid coverage due to their thinness.
- Other pasta types may require more liquid or longer cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 53658 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 536.58kcal | 27% |
| Carbohydrates | 76.48g | 25% |
| Protein | 22.38g | 45% |
| Fat | 17.38g | 27% |
| Sodium | 857.13mg | 36% |
| Fiber | 9.5g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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