Black Beans Enchilada Pasta... Oh Yeah!


Sometimes I lie awake at night thinking about food and I can feel my heart beating faster.  Yes, food excites me, a lot!  And that is the time of day my brain functions at its best.  I think about all the different food variations and ingredients I could possibly combine.  

It's like solving a Math equation where I have to figure out values for:
a + b + ... + z = AMAZING!  
So here is one such recipe I cooked up before I fell asleep.

Y'all know Mexican food is my favorite cuisine.  So I knew I wanted to make a Mexican Pasta dish, sorta fusion, but what kind of sauce would I add to a Mexican Pasta?  Hmmm... and then it hit me, Enchilada Sauce.  

And then I added sour cream to make it creamy.  It's reduced fat and I only used 1/2 a cup, so chill.  

And then I proceeded to add all my favorite Mexican food veggies along with a Mexican Blend cheese.  In the oven for 20 minutes and voila, Mexican Pasta is served!

Verdict?  This dish turned out spectacular.  My friend, Kinjal, stopped by along with her boyfriend and they both agreed it was very good.  

My husband was out drinking with his co-workers so he missed out on all the fun we had... haha!  :-)  When he eventually did come home he ate some of the leftovers and nodded with joy.  Yeah, he loved it, too!  :-)

And now it's your turn to give this recipe a try!  Feedback is always welcome!



NUTRITION: Whole Grain Pasta is a great source of Fiber and Protein.  Black Beans are an excellent source of Fiber and Protein.  Tomatoes are a good source of Vitamins A and C.  Although high in fat, cheese is a good source of Calcium and Protein.


INGREDIENTS:
  • Pot of water - enough for pasta
  • Barilla Whole Grain Medium Shells - 1 pound box
  • Canola Oil - 2 tbsp
  • Scallions - 2 bunches (chopped)
  • Jalapeno - 2 (de-seeded & finely chopped)... use 1 if heat is an issue, but if you de-seed the jalapeno, it's really not bad.
  • Garlic - 3 cloves (chopped)
  • Onion - 1 medium (chopped)
  • Plum Tomatoes - 2 (chopped)
  • Old El Paso Mild Enchilada Sauce - 2 10 ounce cans 
  • Everyday 365 Organic Black Beans - 1 15 ounce can
  • Ortega Hot & Spicy Taco Seasoning - 3 dollops (shown below)... or use regular taco seasoning
  • Mexican/Taco Blend Cheese - 2 cups (1/2 cup for sauce; 1 1/2 cups later)... you can use REDUCED FAT cheese
  • Sour Cream Reduced Fat - 1/2 cup
  • Black Pepper - 1/2 tsp
  • salt to taste
  • Fresh Cilantro - 1 handful (chopped)

DIRECTIONS:
1. Start by boiling a pot of water on high heat.


2. In the meantime, chop the scallions, garlic, and jalapenos.


3. Heat a pot on medium heat, once hot, add Canola oil.  Add all the chopped veggies and cook for a few minutes.  


4. In the meantime, chop an onion.  


5. Add the onion to the sauteed veggies.


6. In the meantime, chop the plum tomatoes. 


7. Add the tomatoes to the sauteed veggies.  Season with salt. 


8. Cover with a lid and allow this to cook for 5 minutes.

9. Open up all the cans.

10. Back to the onion-tomato mixture, this is what you should have.  


11. Add 2 cans of enchilada sauce.


12. Stir and cover with a lid.


13. Check on the boiling water.  Season with salt and a teaspoon of oil to prevent the pasta from sticking.


14. Add the pasta shells and cook until Al Dante, slightly undercooked since the casserole will bake up in the oven.  About 6-8 minutes on medium heat.


15. Preheat the oven at 400 degrees.


16. Back to the sauce - this is what you should have.  Turn off the heat.


17. Add the black beans.  


18. Add 3 dollops of taco seasoning - just like this, 3 spoons.


19. Add 1/2 cup of Mexican/Taco blend cheese.  


20. Add 1/2 cup of reduced fat sour cream.


21. YUM!  I love cream sauce.


22. Add black pepper and check for salt.  


23. Drain the pasta.  


LAYER CASSEROLE
24. Add 2 to 3 ladles of the black bean sauce at the bottom. 


25. Add the pasta.  


26. Pour the remaining sauce over the pasta.  Mix well so the pasta is well coated.


27. Add the remaining 1 1/2 cups of cheese.  


28. It's gonna be good.


29. Into the oven for 20 minutes.  


30. In the meantime, chop a handful of fresh cilantro.  You can clean up too.  :-)


31. 20 minutes later... yummy, creamy, cheezy, delicious Mexican Pasta!  Top with chopped cilantro.   


TELL ME: If you are a food blogger, is it just me, or do you lie awake at night dreaming of food and new recipes to invent?  Tell me I'm not CRAZY! 



29 comments:

  1. I am drooling over here!! I love all mexican food too and this pasta looks incredible! Mmmmm!!! :)

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  2. Oh my gosh, this looks crazy good. I am going to try this week for sure!

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  3. Wow. Seriously, I wanna do this. Like, right now!!! It will be a meal this week for sure. We all love mexican food and pasta at home. It is nice the way you mixed pasta and mexican flavors. I already love it :) Thanks a lot! PS: I'm just like you. I do think of food at night and my boyfriend just don't understand haha :P It is always running in your head as in mine :P I'm not alone! God thanks hihi!

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  4. i really want to try this, but i can't take my desktop computer into the kitchen, and if i print it out it's 13 pages! yikes!! I wish you could provide a link with just ingredients/steps sans pics :(

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  5. @Chris... I know, I'm sorry! For now, here is a workaround. Copy and paste the ingredients and directions portion into "Notepad." This will eliminate all pictures. Print.

    Sorry, I will work on it.

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  6. no problem, thanks for the super-fast reply! This means I can make it for dinner tonight (that's another of the reasons I like this recipe so much, I have everything on hand) :)

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  7. I just made this for dinner, so so so good! I had everything on hand except the scallions and cilantro which I was disappointed about but it still turned out awesomely! I also added diced zucchini and corn. This was the perfect amount of heat without being over-powerfully spicy. Definitely going to become a go to dinner.

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  8. Oh this looks fantastic for the coming winter months. I love meals that translate to good leftovers for lunch the next day. "TELL ME: If you are a food blogger, is it just me, or do you lie awake at night dreaming of food and new recipes to invent? Tell me I'm not CRAZY!" You are not crazy. Well, unless I am absolutely flaming mad too.

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  9. Thx Guys! I'm excited to know you guys are interested in trying this recipe. Please let me know how it turns out. :-)
    @Emma - thanks for your vote of confidence... glad it turned out great. It isn't powerfully spicy with 2 jalapenos. I agree.
    @Bunnyeatsdesign - LOL! Loved your comment. :-)

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  10. I have been "stalking" this blog for a little while now but this is the first recipe I have actually tried. I couldn't resist commenting because it was SO delicious! I whipped it up for my boyfriend and I to have for dinner but it was so tasty I just had to share it with my roommate and her boyfriend too! Thanks for the great recipe.

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  11. Honey, thank you so much for the inspiration!!! I just made this for dinner, slightly modified, using fire roasted green chiles instead of the jalapenos, and I added some 97/3 ground beef. Absolutely AMAZING! My husband has demanded that we add this to our "menu" of food choices :) Thanks again!!!

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  12. @Anonymous (the last 2) - thank you for the wonderful comments. Glad to know the beef version turned out good.

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  13. I cannot wait to make this - it looks amazing!

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  14. This recipe was so easy and so delicious! 20 minutes was too long for my oven, so the cheese on top ended up getting a little too hard; but of course that's my own fault for not keeping an eye on it. This was an amazing recipe, and I can't wait to try your future creations.

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  15. @jennifer - sorry about that, yeah every oven is different I guess. but i'm so glad this recipe was a success for you. I have lots of future creations that I'm working on. :-)

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  16. Liezel & LeenaJune 23, 2011 at 9:15 AM

    Hi hon,
    We made this for dinner tonight and it was too good. The recipe is so easy to follow. I guess I have to figure out the oven settings here cause the cheese did get slightly hard. We could not find any taco seasoning in HK so just managed with the enchilada sauce and it still turned out amazing. Thanks for sharing such a wonderful recipe.

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  17. i just came across your site and LOVEIt! so excited to try this :)

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  18. I have made this recipe so many times now, and it is one of my favorites! It makes so much, so it's perfect for entertaining. It also reheats well, so we often have left overs for lunches. I'm making it again this weekend. It looks like a lot of ingrediants, but it's really very simple to make. Thank you!!

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  19. Thank you so much for taking the time out to comment. Enjoy! :)

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  20. Pasta is in the oven as we speak. I think I've made this three times or more and each times is better than the next. I'm thinking of adding some canned corn the next time. I Just love how my meat loving husband doesnt mind eating this vegetarian dish! Simply amazing!

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  21. @Bindu - thank you. So glad it gets better each time. That's a huge compliment when a meat-eater enjoys a vegetarian dish. :)

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  22. Omg. Its 3 am and i googled black beans and pasta. Im making this in the am.... yes am lol!!!!!

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  23. @Anonymous - your comment made me laugh. Awww.. at 3 am you made this pasta? Why? I guess everyone needs a little comfort food. I LOVE THIS DISH! Thank you!

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  24. my mouth is watering at work, I make a similar recipe, but dont heat up the enchilada sauce and cheese before baking it. Next time will def follow your recipe. Looks amazing :)

    Komal

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    1. Thanks Komal.. yeah these recipes can be tempting if you are viewing them at work, hopefully not in the middle of the day. Let me know how it goes if you make this. Thanks. :)

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  25. it is amazing! I have made this twice before and will be making it tomorrow to bring over to a friend whose wife just had their second baby! I might add some meat this time as well. thanks.

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    1. Thanks Cammy.. so appreciate your comment. I hope it turns out fabulous... meat would be a great addition. :)

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  26. This turned out great! It was a great hit with my family...making it again tonight. Thank you for sharing this amazing recipe.

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    Replies
    1. Thanks Ami. Glad you enjoyed it, and hope it turns out great again. Welcome!

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