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 and delicious dinner
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 and delicious dinner
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- salt and pepper (to taste)
- plain greek yogurt or sour cream
- chopped tomato
- 8 oz chickapea pasta
- 2.5 cups red enchilada sauce ((homemade or store-bought))
- 1/2-1 cup refried beans
- 1 cup frozen corn ((canned works too!) extra if desired
- 1-2 cups black beans (to taste (drained + rinsed)
- 4 oz grated cheese ((i used sharp cheddar + havarti))
- fresh cilantro and/or green onion
- finely dicedâ jalapeã±o
- serve with lime wedges for a burst of citrus flav
- Carbohydrate 6.36690833333333 g
- Cholesterol 0 mg
- Fat 0.294562083333333 g
- Fiber 1.35171249504884 g
- Protein 1.11426291666667 g
- Saturated Fat 0.0395032916666667 g
- Serving Size 1 1 serving (272g)
- Sodium 391.972333333333 mg
- Sugar 5.01519583828449 g
- Trans Fat 0.0722274166666667 g
- Calories 28 calories
Step-by-step
- 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 the 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.
- In 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 approximately 20 minutes to cook or until your perfect level of al-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 to oven, uncovered, for about 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.
My Go-To Weeknight Dinner: Healthy One-Pot Enchilada Pasta
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want to do is spend hours in the kitchen. That’s why I’ve become obsessed with one-pot wonders – recipes that require minimal cleanup and produce maximum flavor. And this Healthy One-Pot Enchilada Pasta is my absolute favorite.
I stumbled upon this recipe a few months ago while searching for quick vegetarian options. I was initially skeptical; could a one-pot pasta really taste as good as the elaborate dishes I’d spend hours perfecting? The answer, my friends, is a resounding YES. The vibrant flavors of the enchilada sauce, the satisfying heartiness of the chickpea pasta, and the delightful pop of corn and black beans come together in a symphony of taste. It's a completely satisfying meal that’s surprisingly light and refreshing – perfect for a warm evening or a busy weeknight.
What sets this recipe apart is its versatility. Feel free to experiment with different types of cheese. I often use a blend of cheddar and Monterey Jack, but a sharp white cheddar or even a pepper jack would be equally delicious. The same goes for the beans – kidney beans or pinto beans would be a wonderful addition, offering a different textural and flavor profile. You can also adjust the spice level to your preference. If you like things fiery, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. For a milder version, simply omit the chili powder altogether.
The beauty of this dish lies in its simplicity. There’s no need for complicated techniques or specialized ingredients. Everything is cooked together in one pot, reducing the amount of dishes you need to wash. This is a lifesaver on busy nights! And the best part? It tastes just as good (if not better!) the next day, making it perfect for meal prepping. I often double the recipe and have leftovers for lunch throughout the week. The flavors meld beautifully overnight, creating an even richer and more satisfying taste experience.
Beyond its convenience and deliciousness, this recipe is also incredibly healthy. Chickpea pasta is a great source of protein and fiber, keeping you feeling full and satisfied without the guilt. The enchilada sauce adds a flavorful kick, while the corn and black beans provide essential vitamins and minerals. It's a guilt-free comfort food that fuels my body and satisfies my cravings. This makes it a perfect meal option for anyone following a vegetarian, gluten-free, or healthy eating plan.
This recipe has become a staple in my household, a quick and easy dinner solution that never fails to impress. It’s the kind of meal that makes everyone happy, from my picky eaters to my husband, who often requests it by name. So, if you're looking for a delicious, healthy, and convenient weeknight meal, give this Healthy One-Pot Enchilada Pasta a try. You won't regret it!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Make it creamy: Stir in a dollop of plain Greek yogurt or sour cream at the end for extra creaminess.
- Add some veggies: Include other vegetables like diced bell peppers, onions, or zucchini for added nutrition and flavor.
- Customize your toppings: Get creative with your toppings! Chopped cilantro, green onions, avocado, or a squeeze of lime all work beautifully.
- Meal prep friendly: Double the recipe and enjoy leftovers throughout the week. The flavors actually improve upon sitting!
This Healthy One-Pot Enchilada Pasta is more than just a recipe; it's a solution to busy weeknights and a celebration of simple, wholesome ingredients. It's a recipe that speaks to my need for quick and delicious meals without compromising on flavor or nutrition. I hope it becomes a go-to for you too!
