One-Skillet Enchilada Pasta

Name: One-Skillet Enchilada Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 box Barilla Red Lentil Rotini; 1 tablespoon extra virgin olive oil; 1 clove garlic; 1 small onion or 1/2 large onion; 1 red bell pepper; 1 oz can black beans; 1 cup frozen yellow corn; 1 oz can diced tomatoes; 2 cups Red Enchilada Sauce; 2 cups vegetable broth; 3 tablespoons taco seasoning; ½ cup shredded regular or dairy-free Mexican cheddar cheese; Optional toppings: Sliced jalapenos

User Reviews

4.5

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
647 kcal
Course
Lunch
Cuisine
American

One-Skillet Enchilada Pasta

Odette Barnes

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A quick and easy one-skillet meal for busy weeknights! This enchilada pasta uses the new red lentil pasta from Barilla, so it's a good source of protein and loaded with flavor. It's a dish the whole family will enjoy! Gluten-free + vegetarian + less than 30 minutes + minimal, simple ingredients.

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Ingredients

Servings

1 box Barilla Red Lentil Rotini
1 tablespoon extra virgin olive oil
1 clove garlic minced
1 small onion or 1/2 large onion chopped
1 red bell pepper chopped
1 oz can black beans drained and rinsed
1 cup frozen yellow corn
1 oz can diced tomatoes
2 cups Red Enchilada Sauce store-bought or homemade*
2 cups vegetable broth
3 tablespoons taco seasoning
½ cup shredded regular or dairy-free Mexican cheddar cheese
Optional toppings: Sliced jalapenos cherry tomatoes, green onions, cilantro, regular or dairy-free sour cream

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Instructions

In a large skillet, add oil, garlic, onion and red bell pepper. Sauté for 5-6 minutes. Season with a little salt and add taco seasoning. Sauté for 1 minute more.
Add dry pasta, tomatoes, enchilada sauce and broth to the skillet.
Heat the skillet to a boil. Once boiling, lower the temperature to medium and add in the black beans, corn and taco seasoning.
Reduce heat to low, cover, and let simmer for about 15 minutes or until the pasta is cooked to an al dente texture. Stir occasionally.
Top with cheese and add in any additional toppings. Serve immediately.

Notes

*If you want to make a homemade enchilada sauce you can use the recipe from my enchilada bake.
enchilada bake

Nutrition Information

Show Details

Serving 1/6 recipe Calories 647kcal (32%) Carbohydrates 109g (36%) Protein 38g (76%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 8mg (3%) Sodium 934mg (39%) Potassium 1200mg (34%) Fiber 22g (88%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 647 kcal

% Daily Value*

Serving	1/6 recipe
Calories	647kcal	32%
Carbohydrates	109g	36%
Protein	38g	76%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	8mg	3%
Sodium	934mg	39%
Potassium	1200mg	26%
Fiber	22g	88%
Sugar	8g	16%