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5.0 from 219 votes

Healthy One-Pot Enchilada Pasta

This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian and gluten-free, this healthy one pot pasta makes an easy + delicious dinner!

Prep Time
10 mins
Cook Time
10 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 frozen corn (canned works too!) extra if desired
  • 1-2 cups black beans to taste (drained + rinsed)
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • 3-4 oz grated cheese (I used sharp cheddar + havarti)
TOP WITH...
  • plain Greek yogurt or sour cream
  • Fresh Cilantro and/or Green Onion
  • chopped tomato
  • finely diced jalapeno
  • Serve with lime wedges for a 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

  • Vegan? Let's do this! To veganize this veg-tastic dish simply omit the cheese and skip any dairy-based toppings entirely! Plant-based shredded cheese makes a lovely addition as does vegan sour cream as a topping if you'd like! You can even add some fresh guacamole on top, YUM!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

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: 4servings

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.