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–+ servings
Pasta dish in a cast iron skillet.
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4.67 from 3 votes

Vegetarian Enchilada Pasta Skillet

One pan pasta skillet dish with homemade enchilada sauce, onions, bell peppers, fresh herbs and grated cheddar cheese. Easy vegetarian dish to warm your soul on your next meatless Monday.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian, Mexican
Servings: 4
Calories: 744kcal
Author: Jacqueline Piper

Ingredients

  • 1 tablespoon cooking oil
  • ½ large onion diced
  • 1 jalapeno diced
  • 1 large tomato chopped
  • 2 cloves garlic minced
  • 8 oz black beans 1/2 a 19 oz/540 ml can
  • 1 lb pasta I used Fiorelli
  • 4 cups water
  • 2 cups enchilada sauce homemade or store bought
  • 6 oz corn 1/2 a 12 oz/340 ml can
  • 1 red bell pepper diced
  • 1 cup shredded cheddar cheese plus more for topping
  • garnish optional: crema, yogurt, sour cream, cheese, lime, avocado
US Customary - Metric

Instructions

  • Make the enchilada sauce if necessary.
  • Heat 1 tablespoon oil over medium. Cook the onion + jalapeno for about 5 minutes. Add the tomatoes and let cook for another few minutes until they start to break down. And the garlic and cook for another minute.
  • Add the beans, pasta, enchilada sauce and water. Bring to boil, keep at a gentle boil until pasta is cooked, about 10-12 minutes.
  • Stir in the corn and red peppers and let cook for about a minute until heated through. Stir the cheese in to melt.
  • Serve as is or with optional garnishes of Mexican crema, sour cream or yogurt and some lime slices, cilantro and avocado.

Notes

  1. My Smoky Chipotle Enchilada Sauce takes about 25 minutes to make.
  2. Use the small pasta shapes you prefer.
 

Nutrition

Calories: 744kcal | Carbohydrates: 120g | Protein: 30g | Fat: 16g | Fiber: 12g | Sugar: 17g