This One Pot Black Bean Enchilada Pasta is an easy vegetarian one dish recipe you can make for lunch or dinner. My kids love it, so I’m sure your family will be all over it, too! It’s ready in under 30 minutes and full of healthy ingredients.
With two kids and an almost-summer garden to tend to, I’m loving one pot meals more than ever. Seriously, whoever invented one pot pasta, I want to hug you. You’re making my life SO much easier.
This one pot wonder is inspired by all your favorite Mexican flavors – and comes together in no time at all!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- short pasta
- black beans
- yellow pepper
- red pepper
- sweet corn
- diced tomatoes
- enchilada sauce
- taco seasoning
- broth
- shredded cheddar
- cilantro, cherry tomatoes, lime wedges to serve (optional)
Ingredient notes
For the pasta, you can use pretty much any short shape that cooks in around 8 minutes AND aren’t large tubes. Macaroni, spirals, bow-ties… All great choices. Penne may work ok, but rigatoni aren’t the best here because all the corn and black beans will get stuck inside.
You can use canned or frozen sweet corn. No need to defrost if it’s frozen, it will defrost and cook right in the sauce!
Use your favorite canned tomatoes in place of the diced ones I used. I bet fire-roasted would be amazing here!
If you don’t have any enchilada sauce on hand, substitute tomato sauce and add a little extra taco seasoning.
For the broth, feel free to use either vegetable broth or chicken broth. If you don’t have either, water works, but it will be a little less flavorful.
Use your favorite shredded cheese in place of the cheddar! A Mexican blend would obviously work well, but so would most shredd-able and flavorful cheeses.
If you want to bulk it up, add ground beef or diced chicken breast – just brown the meat first, then add all other ingredients and proceed with the recipe as written.
Key steps
There are no key steps here!
Seriously, just stir everything (apart from cheese and garnishes) together in a large pot like so:
And then simmer until the pasta is done 🤷🏻♀️
Then you simmer everything until the pasta is done and stir in the cheese, then serve with your favorite toppings.
Leftovers
If you have leftovers, it’s best to pack them into a smaller casserole dish, cover and refrigerate for up to 3 days.
Then stir about 1 cup enchilada sauce or tomato sauce into the pasta, top with cheese and bake at 400°F for 20-30 minutes, or until bubbly and steaming hot all the way through.
Serving suggestions
This is a great meal by itself, but if you want to serve it with anything additional, here are some ideas:
Watch the recipe video
More one pot recipes
You can also browse all of my one pot recipes, or all of my pasta recipes.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
One Pot Black Bean Enchilada Pasta
Recipe details
Ingredients
- 4 cups small pasta shapes
- 1 can black beans
- 1 yellow pepper diced
- 1 red pepper diced
- 1 cup sweet corn
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 1 tbsp taco seasoning
- 4 cups vegetable broth
- ½ cup shredded cheddar plus extra to top (optional)
- cilantro, cherry tomatoes, lime wedges to serve (optional)
Instructions
- Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.
- Stir in cheese, add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.
Keil says
Greetings, Nora! I’m so happy I came across Savory Nothings! The One Pot Black Bean Enchilada Pasta is awesome and made me look great as the cook! I’m subscribing to your site. You provide good advice in an easy to read and follow format! Can’t wait to try out another one of your recipes! Thanks a million!
Nora says
I’m so glad, Keil! Thank you so much for taking the time to leave such a kind comment.
Tara says
I’m OBSESSED with this, it is so good! And I don’t feel terrible eating it because of all of the veggies! Thank you!
Nora says
I’m so glad, Tara!
Sabrina B. says
saw this recipe on a recent foodie crush post on time saving recipes for September, so glad I found your site, love your “voice” and yes love to save time with one-pot stuff, so thank you for the recipe and other links too!
Nora says
That’s so nice of you to say, Sabrina! Thank you for that sweet comment, made me so happy to read 🙂
Stacey @ Bake.Eat.Repeat. says
Love one pot pastas, they’re the best. And I’ve actually never even eaten real enchiladas….which makes me a little sad. But I’m not even sure I’ve ever seen them on a menu or the sauce in a store here so I’ll blame it on that. I’ll have to make some enchilada sauce just so I can try this recipe! 🙂
Karly says
Yes to allll of this. Who could say no to an enchilada pasta, for Pete’s sake!? Gotta try this one soon!
Liz @ Floating Kitchen says
I’ve never made real enchiladas either. But I LOVE THEM! So I have the same fear as you that I won’t be able to make them as good as the restaurants do and I’ll end up disappointed. Maybe I’ll just stick with this pasta recipe!
heather (delicious not gorgeous) says
for some reason, i still haven’t tried making one pot pasta yet! not sure why, since they’re so easy and tasty sounding (: this sounds like such a good way to satisfy an enchilada craving without having to deal with rolling them!
marcie says
I can never go wrong with Mexican recipes in my house — they’re always welcome! This meal looks amazing Nora — anything enchilada inspired is right up our alley!