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Healthy One-Pot Enchilada Pasta
5 from 219 votes

Healthy One-Pot Enchilada Pasta

This Healthy One-Pot Enchilada Pasta combines chickapea pasta with enchilada sauce, refried beans, crushed tomatoes, vegetable broth, corn, and black beans. Seasoned with chili powder and cumin, it creates a savory, hearty dish that cooks in one pan. Topped with cheese and served with optional garnishes like Greek yogurt, cilantro, and jalapeños, it offers a flavorful Mexican-inspired meal with a creamy, saucy texture.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 472 kcal
Course: Main Course
Cuisine: Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
  4. 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.
  5. 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.
  6. 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!)
  7. 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! 
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 472

% 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.