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
Scale
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.
