If you’re searching for a vibrant, comforting dinner that’s packed with flavor and comes together in a flash, this One Pot Black Bean Enchilada Pasta Recipe is an absolute game changer. Imagine tender pasta soaking up a rich, spicy enchilada sauce mingled with hearty black beans, sweet peppers, and corn, all infused with that irresistible taco seasoning. It’s a vibrant, colorful dish that feels like a fiesta on your plate—yet it’s so simple to make, requiring just one pot and a handful of wholesome ingredients. Whether you’re cooking for family or friends, this recipe will brighten up any mealtime with bold flavors and minimal fuss.
Ingredients You’ll Need
This recipe keeps things straightforward but every ingredient plays a vital role in layering the taste, texture, and color that make this dish sing. From the creamy black beans to the crunchy diced peppers and the zesty enchilada sauce, each component elevates the final outcome beautifully.
- 4 cups small pasta shapes: Choose small shapes like elbow macaroni or shells to catch the sauce perfectly.
- 1 can black beans: Adds protein and a hearty texture that makes the dish satisfying.
- 1 yellow pepper (diced): Provides a pop of sweetness and vibrant color.
- 1 red pepper (diced): Adds a mild peppery flavor and beautiful hue.
- 1 cup sweet corn: Brings natural sweetness and a slight crunch.
- 1 can diced tomatoes: Creates a fresh, tangy base with lovely juiciness.
- 1 cup enchilada sauce: The star ingredient delivering smoky, spicy enchilada flavor.
- 1 tbsp taco seasoning: Boosts the warmth and authentic Southwestern flavor.
- 4 cups vegetable broth: Helps cook the pasta while infusing it with rich flavor.
- ½ cup shredded cheddar cheese (plus extra for topping, optional): Melts into a creamy finish that ties everything together.
- Cilantro, cherry tomatoes, lime wedges (optional garnishes): Fresh components that brighten and balance the dish when serving.
How to Make One Pot Black Bean Enchilada Pasta Recipe
Step 1: Combine Ingredients in One Pot
Grab a large pot and toss in all the ingredients except the cheese and garnishes: pasta, black beans, diced yellow and red peppers, corn, diced tomatoes, enchilada sauce, taco seasoning, and vegetable broth. This simple combination is where the magic starts, marrying rich flavors and vibrant colors in one place. Set the pot over medium-high heat, cover it, and bring everything to a lively boil.
Step 2: Simmer Until Pasta is Perfectly Cooked
Once bubbling, uncover the pot and reduce heat to a gentle simmer. Let it cook, stirring occasionally, until the pasta is tender and has soaked up much of the flavorful broth—about 15 minutes. This simmering step is key since it allows the pasta to absorb that beautiful enchilada sauce along with all the goodness from the vegetables and beans.
Step 3: Stir in Cheese and Final Touches
After the pasta is cooked through, turn off the heat and stir in the shredded cheddar cheese. This brings a creamy richness that smooths out the spices and pulls the dish together. If you’re feeling indulgent, sprinkle extra cheese on top to melt slightly. Don’t forget to garnish with fresh cilantro, juicy cherry tomatoes, and zesty lime wedges for a lively, fresh finish when serving.
How to Serve One Pot Black Bean Enchilada Pasta Recipe
Garnishes
Fresh garnishes like chopped cilantro, halved cherry tomatoes, and a squeeze of lime juice elevate this dish to the next level. They introduce brightness and a hint of acidity that beautifully cut through the creamy, spicy base. Plus, they add stunning color to your plate, making the presentation as joyful as the flavors.
Side Dishes
Since this recipe is a full meal on its own, you can pair it with simple sides like a crispy green salad or some crunchy tortilla chips to scoop up every last bite. A bowl of guacamole or a dollop of sour cream also complements the dish’s Southwestern flair perfectly.
Creative Ways to Present
To add a fun twist, try serving the pasta in small, individual bowls topped with avocado slices and extra cheese. You can also turn it into a casserole by layering the cooked pasta with extra cheese and baking until bubbly. Whatever presentation you choose, it’s sure to make your loved ones smile!
Make Ahead and Storage
Storing Leftovers
This One Pot Black Bean Enchilada Pasta Recipe stores beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen over time, making leftovers a fantastic next-day lunch or dinner option.
Freezing
You can freeze leftovers for up to 2 months. Just make sure to cool the pasta completely before transferring it to a freezer-safe container. When thawed, be prepared to add a splash of water or broth while reheating to refresh the sauce’s consistency.
Reheating
The best way to reheat is gently on the stovetop over low heat, stirring frequently to avoid sticking and to ensure the cheese melts back into creamy perfection. Microwaving works in a pinch—just cover the dish and heat in short bursts, stirring in between.
FAQs
Can I use other types of beans for this recipe?
Absolutely! While black beans provide a classic flavor and texture, pinto or kidney beans are great alternatives that will also soak up the enchilada sauce nicely.
Is this recipe vegan-friendly?
You can easily make it vegan by swapping out the cheddar cheese for a dairy-free alternative or simply omitting it. The rest of the ingredients are plant-based and delicious.
What pasta shapes work best for this dish?
Small pasta shapes like elbows, shells, or penne hold the sauce well and cook evenly in one pot, making them ideal for this recipe.
Can I adjust the spice level?
Yes! If you prefer it milder, choose a mild enchilada sauce and reduce the taco seasoning slightly. For extra heat, add a pinch of chili flakes or some diced jalapeños.
How can I make this recipe gluten-free?
Simply substitute the regular pasta with your favorite gluten-free pasta, ensuring it’s a small shape so it cooks evenly with the other ingredients.
Final Thoughts
This One Pot Black Bean Enchilada Pasta Recipe is truly one of those recipes that brings warmth, ease, and excitement to the dinner table. It’s vibrant, packed with wholesome ingredients, and so simple you’ll want to make it again and again. Give it a try the next time you need a fuss-free, comforting meal that feels like a celebration in every bite—your taste buds will thank you!
Print
One Pot Black Bean Enchilada Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
This One Pot Black Bean Enchilada Pasta combines the bold flavors of enchilada sauce, black beans, and fresh vegetables in a quick and easy one-pot meal that’s perfect for busy weeknights. The pasta cooks directly in the flavorful broth, absorbing all the spices and creating a comforting, cheesy dish that requires minimal cleanup.
Ingredients
Pasta and Broth
- 4 cups small pasta shapes
- 4 cups vegetable broth
Vegetables and Beans
- 1 can black beans (drained and rinsed)
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 cup sweet corn
- 1 can diced tomatoes
Flavorings
- 1 cup enchilada sauce
- 1 tbsp taco seasoning
Cheese and Garnishes
- ½ cup shredded cheddar cheese (plus extra for topping, optional)
- Cilantro (optional, for serving)
- Cherry tomatoes (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
- Combine Ingredients: Place the pasta, black beans, diced yellow and red peppers, sweet corn, diced tomatoes, enchilada sauce, taco seasoning, and vegetable broth into a large pot. Stir to combine all ingredients thoroughly.
- Cook Pasta Mixture: Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, remove the lid and reduce the heat to a simmer. Let it cook uncovered for about 15 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted and well incorporated. If desired, add additional cheese on top before serving. Garnish with fresh cilantro, cherry tomatoes, and lime wedges for added flavor.
Notes
- You can use any small pasta shapes, such as elbow macaroni or penne, for best results.
- Rinsing the black beans helps reduce sodium and removes any canning liquid taste.
- Adjust the spice level by choosing mild or hot enchilada sauce and taco seasoning.
- Vegetarian-friendly, ensure that enchilada sauce used does not contain meat-based ingredients.
- For a vegan version, substitute cheddar cheese with a plant-based alternative or omit the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
