Talk about combining everyone’s favorite foods! This one-pot enchilada pasta is not only fast and easy, but it melds Mexican cuisine with Italian cuisine to create a very enjoyable meal.
This simple and easy dinner idea takes less than 30 minutes, can serve a large family and there’s still some leftover for lunch tomorrow! And when you consider the entire thing is made in just one pot, the dishes just about wash themselves. We bet this one-pot enchilada pasta is going to quickly become a new favorite recipe!
Ingredients
- 4 cups uncooked mini penne or other small pasta
- 4 cups vegetable broth or water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 cup fresh or frozen corn, thawed
- 1 can (10 ounces) enchilada sauce
- 2 tablespoons taco seasoning
- 1/2 cup shredded cheddar cheese
- Optional: Fresh cilantro leaves, cherry tomatoes, black olives, feta cheese, chopped red onion or lime wedges
Directions
- In a Dutch oven or large skillet, combine first 9 ingredients (which is all but the cheese). Bring to a boil; reduce heat.
- Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes.
- Add cheese; stir until melted.
- Serve with optional toppings as desired.
(Need an idea? Try topping it with sour cream!)
Total Time: 30 minutes
Serves: 6-8 people
Thanks to Taste of Home for this amazing recipe!
Looking for more pasta ideas for dinner? We’ve got them here.
