Healthy One-Pot Enchilada Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
472 kcal
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Course
Main Course
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Cuisine
Vegetarian
Healthy One-Pot Enchilada Pasta
Description
Healthy One-Pot Enchilada Pasta blends protein-rich chickapea pasta with a mix of red enchilada sauce and refried beans that thicken and enrich the sauce. Crushed tomatoes and vegetable broth cook the pasta and build a flavorful base alongside corn and black beans. Spiced with chili powder and cumin, the pasta simmers until al dente, developing a tender but firm bite.
The final dish is creamy with a bright, zesty flavor profile characteristic of enchiladas, enhanced by the hearty beans that provide texture and nutrition. Cheese adds richness; it can be stirred in or melted on top after baking depending on preference.
The pasta works well as a satisfying vegetarian main course or a comforting family meal, ready in a single pot for easy preparation and cleanup. Garnishes such as fresh cilantro, chopped tomatoes, and a squeeze of lime add fresh brightness and balance to the warm spices.
Vegan variations are possible by omitting cheese and using plant-based toppings like vegan sour cream or guacamole. Leftovers can be reheated with extra enchilada sauce to restore moisture and flavor.
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 corn canned works too!) extra if desired, frozen
- 1-2 cups black beans to taste (drained + rinsed)
- 1 tsp chili powder
- 1 tsp cumin
- salt to taste
- black pepper to taste
- 3-4 oz cheese I used sharp cheddar + havarti, grated
TOP WITH...
- Greek yogurt or sour cream
- cilantro fresh and/or green onion
- tomato chopped
- jalapeño finely diced
- lime wedges, for serving, 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
- Omit cheese and use vegan alternatives to make this dish vegan friendly.
- Top with fresh garnishes like cilantro, jalapeños, and lime wedges for added flavor contrast.
- Stir in extra enchilada sauce when reheating leftovers to keep the pasta moist.
- This recipe balances protein and fiber through beans and chickapea pasta, contributing to its hearty texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 72g | 24% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Fiber | 17g | 68% |
| Sugar | 18g | 36% |
| Vitamin A | 1759IU | 35% |
| Vitamin C | 12mg | 13% |
| Calcium | 238mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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