Name: Healthy One‑Pot Enchilada Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2-3 tsp olive oil; 1/2 medium onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1/2 tsp cumin; 1/2 tsp chili powder; 1/2 tsp paprika; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can fire-roasted diced tomatoes; 1 (15 oz) can red enchilada sauce; 2 cups vegetable broth; 8 oz dry pasta (rotini, penne, or shells); 1 cup corn (fresh, frozen, or canned); 1/2 cup shredded cheddar cheese; 1/2 cup shredded Mexican blend cheese; Optional toppings: sour cream, avocado, cilantro, jalapeños

Why You’ll Love Healthy One‑Pot Enchilada Pasta Recipe

It’s truly one‑pot: minimal cleanup and straightforward prep.
Bold Mexican‑inspired flavor: the enchilada sauce + beans combo adds depth and richness.
Highly adaptable: you can swap pasta, beans, or veg according to your pantry and dietary needs.
Dietary‑friendly: the original is vegetarian and gluten‑free (with legume‑based pasta); easily made vegan by skipping cheese and dairy toppings.
Great leftovers: tastes just as good reheated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz pasta (legume‑based chickpea/lentil pasta recommended)
2½ cups red enchilada sauce (homemade or store‑bought)
½–1 cup refried beans
1 cup crushed tomatoes
2 cups vegetable broth
1 cup frozen corn (or canned)
1–2 cups black beans (drained and rinsed)
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
3–4 oz grated cheese (sharp cheddar + havarti suggested)

Toppings (optional)
Plain Greek yogurt or sour cream
Fresh cilantro and/or green onion
Chopped tomato
Finely diced jalapeño
Lime wedges

Directions

Preheat your oven to 350°F if finishing the dish in the oven. Use an oven-safe pot or pan.
In a bowl or directly in your pot, whisk together the enchilada sauce and refried beans until smooth.
Over high heat, add half the bean-enriched enchilada sauce, crushed tomatoes, vegetable broth, and pasta to your pot. Bring to a boil.
Once boiling, add the corn and black beans. Season with chili powder, cumin, salt, and pepper. Cover and reduce heat to low. Simmer for about 20 minutes, stirring occasionally, until the pasta is al dente.
If desired, add more enchilada sauce at the end for a saucier dish.
Stir in the cheese or sprinkle it over the top and bake uncovered for about 10 minutes until the cheese is melted and bubbly.
Top with your favorite toppings and serve warm.

Servings and timing

Serves: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan option: Omit cheese and dairy-based toppings. Use vegan cheese or sour cream if desired.
Different pasta: Use brown rice or wheat pasta—just monitor cooking time to avoid overcooking.
Add veggies: Bell peppers, zucchini, or spinach work great added in.
Add meat or tofu: Try cooked shredded chicken, ground beef, or cubed tofu for extra protein.
Change the sauce: Swap red enchilada sauce for green if preferred—adjust seasonings as needed.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat with a splash of broth or extra enchilada sauce to prevent dryness.
To freeze: Cool the dish completely, portion it into containers, and freeze. Thaw overnight in the fridge before reheating in the oven at 350°F until heated through.

FAQs

What if I don’t have legume-based pasta?

You can use any pasta you like—regular wheat or gluten-free options both work. Adjust cooking time based on pasta type.

Can I make this gluten-free?

Yes. Use certified gluten-free pasta and check that your enchilada sauce and other ingredients are gluten-free.

Is this dish vegan?

It can be. Simply skip the cheese and dairy toppings, or substitute them with vegan alternatives.

Can I add extra beans or protein?

Absolutely. You can double the beans or add pinto beans, chickpeas, tofu, or even cooked meats like chicken.

Can I use a different sauce instead of red enchilada sauce?

Yes. Green enchilada sauce is a good alternative but may require seasoning adjustments.

How do I keep the pasta from sticking or becoming too dry?

Stir during cooking to prevent sticking. Add extra sauce after cooking if it seems too dry.

Can I make this ahead of time or freeze it?

Yes. Make it in advance and refrigerate or freeze. Reheat with extra sauce or broth to restore moisture.

My kids/guests don’t like spicy food — how can I adjust for that?

Use mild enchilada sauce and reduce the chili powder. Serve with cooling toppings like yogurt or sour cream.

Can I use rice instead of pasta?

Yes, but adjust the amount of liquid and cook time since rice cooks differently. Add more broth as needed.

What pot or pan is best for this recipe?

A large, deep skillet or Dutch oven works well—especially one that’s oven-safe if you plan to bake the cheese.

Conclusion

This Healthy One-Pot Enchilada Pasta is a weeknight dinner hero—simple, satisfying, and adaptable to all kinds of dietary needs. Whether you stick to the original vegetarian version or switch things up with added protein or different veggies, this meal comes together easily with minimal dishes. Try it once, and you’ll be hooked on the bold flavor, versatility, and ease of preparation.