One Pot Enchilada Pasta

$- 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, finely minced - 1 bell pepper, diced (select your favorite vibrant color) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 can (10 oz) authentic enchilada sauce - 1 cup vegetable broth (low-sodium recommended) - 2 cups uncooked pasta (penne or rotini are ideal choices) - 1 cup corn kernels (fresh off the cob or frozen) - 1 cup shredded cheese (sharp cheddar or a delightful Mexican blend) - Fresh cilantro, chopped (for an aromatic garnish) - Salt and pepper to taste Gathering these ingredients makes this dish simple and fun. Each item plays a key role in building flavor and texture. The olive oil starts the cooking process. The onions, garlic, and bell pepper create a base filled with taste. Spices like cumin, paprika, and chili powder add warmth and depth. The black beans and enchilada sauce give it that classic enchilada feel, while the vegetable broth helps cook the pasta. I love using penne or rotini pasta because they hold onto the sauce well. Corn adds sweetness and crunch. Don't forget the cheese! It melts into the pasta, creating a creamy finish. Lastly, cilantro brings freshness as a garnish. The mixture of these ingredients creates a delicious harmony that makes this One Pot Enchilada Pasta a crowd-pleaser. {{ingredient_image_2}} First, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. When the oil is hot, add 1 finely diced onion. Sauté it for about 3 to 4 minutes until it is soft and clear. Next, stir in 3 finely minced garlic cloves and 1 diced bell pepper. Cook for 2 more minutes. You want a nice smell and slightly tender peppers. Now, add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Stir the spices for about 1 minute. This toasting step is key. It brings out their full flavor. Next, fold in 1 can of black beans, 1 can of enchilada sauce, 1 cup of vegetable broth, and 2 cups of uncooked pasta. Mix everything well. Make sure the pasta is evenly coated in sauce. Increase the heat and bring your mixture to a gentle boil. Once it boils, lower the heat and cover the pot. Let it simmer for 12 to 15 minutes. Stir occasionally. You want the pasta to be al dente and most of the liquid absorbed. After simmering, add 1 cup of corn and half of the 1 cup of shredded cheese. Stir until the cheese melts into the mix. Taste your dish and add salt and pepper as needed. Finally, remove the pot from heat. Sprinkle the rest of the cheese on top. Cover for a couple of minutes. This helps the cheese melt beautifully. Serve hot and enjoy! - Adjusting spice levels: You can change the heat by adding more or less chili powder. For a milder taste, use just a pinch. If you love spice, add some fresh jalapeños or cayenne. - Choosing the right cheese: Sharp cheddar gives a nice tang. A Mexican cheese blend melts well and adds great flavor. Feel free to mix them for a rich taste. - Ensuring even cooking of pasta: Stir the pasta often while it cooks. This helps it cook evenly and prevents clumping. Check the pasta a few minutes before the time is up to see if it's al dente. - Avoiding sticking and burning: Make sure to use enough liquid in your pot. Stir well after adding the pasta. This keeps it from sticking and burning on the bottom. - Garnishing options: Fresh cilantro adds a bright touch. You can also sprinkle some extra cheese or diced avocado on top. A squeeze of lime juice brings a nice zing! - Pairing with sides or salads: Serve with a crisp green salad or some tortilla chips for crunch. A side of guacamole or sour cream can also enhance the meal. Pro Tips Choose Your Pasta Wisely: Opt for short pasta shapes like penne or rotini, as they hold onto the sauce better and provide a delightful texture. Mix Up the Veggies: Feel free to add other vegetables such as zucchini or spinach to increase the nutritional value and flavor profile of the dish. Cheese Variations: Experiment with different types of cheese like pepper jack or queso fresco for a unique twist on the classic flavor. Make It Ahead: This dish reheats well, so consider making a larger batch for leftovers or meal prep for the week. {{image_4}} You can make One Pot Enchilada Pasta with chicken or turkey. First, cook diced chicken or turkey in the pot before adding the veggies. This method adds great taste and protein. If you want a vegetarian option, skip the meat. Use extra black beans or add lentils for protein. Both options will still give you a hearty meal. Feel free to swap in different peppers. Red, yellow, or green all work well. You can also add other veggies. Chopped zucchini, spinach, or even carrots can make the dish colorful and nutritious. Use seasonal veggies too. In summer, fresh corn or tomatoes add a bright flavor. In winter, root vegetables can add a nice touch. You can control the heat in your dish. If you prefer it mild, cut back on the chili powder. For extra spice, add fresh chilies or a dash of hot sauce. You can also try smoked chipotle for a smoky kick. Mixing different spices helps create unique flavors. Adjust according to your taste, and enjoy! To store your One Pot Enchilada Pasta, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. Use glass or plastic containers with lids. These work best for refrigeration. You can enjoy your leftovers for up to three days. You can reheat with either a microwave or stovetop. For the microwave, place a serving in a bowl. Heat it for 1-2 minutes. Stir halfway through to make sure it heats evenly. If you use the stovetop, add a bit of water. Heat over medium-low, stirring often. This helps keep the pasta's texture and flavor. You can freeze One Pot Enchilada Pasta for long-term storage. Use a freezer-safe container. Leave some space at the top for expansion. It stays good for about 2-3 months. To thaw, move it to the fridge overnight. For reheating, use the microwave or stovetop as before. Add a splash of water if it seems dry. One Pot Enchilada Pasta can last for about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Look for signs of spoilage, like a sour smell or mold. If you see any, it's best to throw it away. Yes, you can easily make this recipe vegan. For the cheese, use a plant-based cheese or skip it altogether. Replace the chicken broth with vegetable broth. Ensure the enchilada sauce is vegan-friendly. You can also add more beans or veggies for added protein and flavor. You have several options for cheese. Try Monterey Jack for a mild taste. If you want something sharp, go for a white cheddar. For a bit of spice, pepper jack cheese can add a kick. Mix and match to find your favorite flavor! To make One Pot Enchilada Pasta gluten-free, choose gluten-free pasta. Many brands offer options like brown rice or chickpea pasta. Check the enchilada sauce for gluten-free labels. This way, you can enjoy the dish without worry! This blog post covers a delicious one-pot enchilada pasta recipe. We explored key ingredients, step-by-step instructions, and great tips to enhance the dish. I shared variations for protein and vegetables to fit your taste. Remember, cooking should be fun and creative. Don't hesitate to experiment with flavors. Enjoy sharing your tasty creation with friends and family!$

Discover the deliciousness of this One Pot Enchilada Pasta, a perfect Easy Enchilada Pasta Recipe that will delight vegetarians and pasta lovers alike. This Cheesy Enchilada Pasta is not only quick to prepare, but it's also a flavorful Vegetarian Pasta Dish ready in just 30 minutes. Plus, cleanup is a breeze with this Quick One Pot Meal! Try it tonight and savor every bite! Save for later! #EnchiladaPasta #OnePotMeals #VegetarianRecipes #QuickDinnerIdeas

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Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, finely minced

1 bell pepper, diced (select your favorite vibrant color)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 can (15 oz) black beans, rinsed thoroughly and drained

1 can (10 oz) authentic enchilada sauce

1 cup vegetable broth (low-sodium recommended)

2 cups uncooked pasta (penne or rotini are ideal choices)

1 cup corn kernels (fresh off the cob or frozen)

1 cup shredded cheese (sharp cheddar or a delightful Mexican blend)

Fresh cilantro, chopped (for an aromatic garnish)

Salt and pepper to taste

Instructions

In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes until it becomes soft and translucent.

Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes until they become fragrant and the peppers are slightly tender.

Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring continuously for about 1 minute to toast the spices and release their flavors.

Gently fold in the black beans, enchilada sauce, vegetable broth, and uncooked pasta. Mix thoroughly to ensure all ingredients are well combined.

Increase the heat to bring the mixture to a gentle boil, then reduce to low and cover the pot. Let it simmer for 12-15 minutes, stirring occasionally, until the pasta is tender (al dente) and most of the liquid is absorbed.

Add in the corn and half of the shredded cheese, stirring until the cheese has melted and is well incorporated. Taste and season with salt and pepper as needed.

Remove the pot from the heat. Sprinkle the remaining cheese over the top and cover with the lid for a couple of minutes to allow the cheese to melt beautifully.

Serve the enchilada pasta hot, garnished with freshly chopped cilantro for a burst of color and flavor.

Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings