This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian + Gluten Free
It’s no surprisethat I’m head over heels in love with creating Mexican-insipired dishes. It’s a party on a plate and ALL my favorite foods areinvited!
Wow that was cheesy.
Equally cheesy, is myinsanely awesome healthy one-pot enchilada pasta!
There’s something downright magical about perfectly tender pasta blanketed in a zesty enchilada sauce, melty cheese, and #alltheveggies.
I could eat this once a week and be the happiest of happy because not only can I mix up the veggies (Hello opportunity to empty the crisper drawer!) but also play around with the protein and toppings too.
No more boring pasta, ever!
As a result, this dish has been a staple in my kitchen. After makingit t-rex style for years, I decided it was time for a plant-based protein-packed upgrade. Instead of reaching for meat, we’re enlisting the help of four fantastic legumes: black beans, pinto beans, chickpeas, and lentils.
Ain’t no party like a legume party ’cause a legume party… fiiiiine I’ll stop the jokes! Maybe.
This is the part where you’d wondering how on Earth I made that work, eh? It was easy thanks to my newest pasta obsession: Chickapea Pasta!
Organic,and 100% sketch-free… this legume-based pasta is made of just two ingredients: chickpeas and lentils. Seriously! Thats it! Put ’em together and the result is a gloriously gluten-free pasta packing 27 grams of protein and 13 grams of heart-healthy fiber in each serving. While the stats had me completely sold, the taste is what keeps me coming back for more. It’s tender with an addictive chewiness, perfectly al-dente, and has asubtlenuttiness that pairs great with just about everything under the sun.
So far I’ve had it with a homemade bolognese, pesto, and enchilada-style and I can’t get enough! After inhaling my first box, I jumped at the opportunity to join the Chickapea Pasta team and can’t wait to share this deliciousnesswith your face!
Healthy One-Pot Enchilada Pasta
gluten-free + vegetarian +vegan option
Healthy One-Pot Enchilada Pasta
This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! Vegetarian and gluten-free, this healthy one pot pasta makes an easy + delicious dinner!
4.96 from 73 votes
Print RecipePin Recipe Rate Recipe
Course: Main Course
Cuisine: Vegetarian
Keyword: Healthy One-Pot Enchilada Pasta
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 8 oz Chickapea Pasta
- 2.5 cups red enchilada sauce (homemade or store-bought)
- 1/2-1 cup refried beans
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 1 cup frozen corn (canned works too!) extra if desired
- 1-2 cups black beans to taste (drained + rinsed)
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 3-4 oz grated cheese (I used sharp cheddar + havarti)
TOP WITH…
- Plain Greek Yogurt or Sour Cream
- Fresh Cilantro and/or Green Onion
- Chopped Tomato
- Finely DicedJalapeño
- Serve with lime wedges for a burst of citrus flavor!
Instructions
If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip ze oven.
First combine your enchilada sauce and refried beans and whisk together to mix well. This unsuspecting combo amps up the flavor, adds luscious thickness, and boosts the protein/fiber content of your zest red enchilada sauce.
See AlsoTomato Spinach One Pot PastaIn a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
Bring to a boil, then add corn and black beans (as much as you’d like!) and season with chili powder, cumin, salt, and pepper.
Cover and reduce heat to low/simmer, allowing the pasta approx. 20 minutes to cook or until your perfect level ofal-dente. Stir occasionally to prevent sticking.
Once ready, add any additional enchilada sauce to taste. I like to save some to pour over my pasta when reheating leftovers, as the pasta tends to soak up some of the sauce in the fridge (hello flavor infusion!)
Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot tooven, uncovered, forabout 10 minutes or until hot and melty!
Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.
Notes
Vegan? Let’s do this!To veganize this veg-tastic dish simply omit the cheese and skip any dairy-based toppings entirely! Plant-based shredded cheese makes alovely addition as does vegan sour cream as a topping if you’d like! You can even add some fresh guacamole on top, YUM!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition
Calories: 472kcal, Carbohydrates: 72g, Protein: 29g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 22mg, Fiber: 17g, Sugar: 18g, Vitamin A: 1759IU, Vitamin C: 12mg, Calcium: 238mg, Iron: 9mg
Did You Make This Recipe? Leave a Comment and Rating!
so. . . how was it?!
Can I gush for a second? Holy cow this dish isAMAZING!
The legume-based pasta makesthe perfect candidate for this easy, cheesy one-pot pasta.
Since my husband and I have been on opposite schedules lately (he’s been working nights while I work days) he typically grabs his leftover dinner from the fridge and heats it up around midnighteach night. I left him a jumbo serving of this pasta and was super excited when he hopped in bed exclaiming “Well I didn’t think that was going to work but it was really really good!”
Thanks for the vote of confidence, bro.
I hereby dub this protein-packed one pot pasta “Picky P&C Husband Approved” – haha! It’s already on the menu again for next week since our pot-o-pasta was scarfed in record time.We LOVE it and hope y’all do too!
Looking to pick up a box (or six!?) you can pick up a few boxesof gluten-freeChickapea Pasta on amazon.com(affiliate) or check out their handy dandy store locator for a location near you! I’m hoping to see this stuff on #alltheshelves super soon!
This Healthy One-Pot Enchilada Pastawas sponsored by the lovely folks atChickapea Pasta.
more rockin’ recipes
Salads
Black Bean Taco Salad
Main Dishes
Instant Pot Taco Pasta
Main Dishes
Baked Bell Pepper Tacos
Appetizers
Roasted Cherry Tomato Salsa
Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
