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!
How to Make Enchilada Pasta:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Watch the One Pot Black Bean Enchilada Pasta recipe video here:
Ingredients for Enchilada Pasta:
- short pasta
- black beans
- yellow pepper
- red pepper
- sweet corn
- diced tomatoes
- enchilada sauce
- taco seasoning
- shredded cheddar
- cilantro, cherry tomatoes, lime wedges to serve (optional)
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 to make enchilada pasta:
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.
What to do with 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.
How to serve enchilada pasta:
This is a great meal by itself, but if you want to serve it with anything additional, here are some ideas:
Get the printable recipe for this One Pot Black Bean Enchilada Pasta here:
One Pot Black Bean Enchilada Pastamade it? tap the stars to add your rating!
- 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
- 1-2 tbsp taco seasoning
- 4 cups water or broth
- 1/2 cup shredded cheddar (plus extra to top (optional))
- cilantro, cherry tomatoes, lime wedges (to serve (optional))
- 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.