April 8, 2011 45 Comments

Black Bean Enchilada Pasta (whole wheat, gluten-free option)

Name: Black Bean Enchilada Pasta (whole wheat, gluten-free option)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Large pot of water for the pasta; 1 pound whole wheat medium shells* (I love Delallo Organic Whole Wheat); 1 1/2 tbsp extra virgin olive oil; 3 cloves garlic (chopped); 2 bunches scallions (chopped); 2 jalapenos (chopped & deseeded); 1 medium onion (chopped); 2 plum tomatoes (chopped); 1 16 ounce can mild enchilada sauce, I love <a href="https://www.amazon.com/gp/product/B000H221VC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hwc1806-20&creative=9325&linkCode=as2&creativeASIN=B000H221VC&linkId=46800ba2580fbc267b2fad8fe795d017" target="_blank" rel="noopener" data-mce-href="https://www.amazon.com/gp/product/B000H221VC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hwc1806-20&creative=9325&linkCode=as2&creativeASIN=B000H221VC&linkId=46800ba2580fbc267b2fad8fe795d017">Hatch Chile</a> (use medium for more spice)**; 2 1/2 - 3 tbsp taco seasoning (I love Trader Joe's); 1 15 ounce can organic black beans, drained & rinsed; 3/4 cup sour cream (I love Daisy brand); 1 1/2 cups mexican cheese (shredded & divided (1 cup for the sauce, 1/2 cup on top)); fresh cilantro (chopped); SKIP THE SALT - this recipe has enough sodium between the taco seasoning (enchilada sauce, and cheese.)

Creamy, comforting, delicious Black Bean Enchilada Pasta cooked in a sauce flavored with southwestern spices. Gluten-Free option available, simply replace whole wheat pasta with a gluten-free pasta of your choice.

Sometimes I lie awake at night thinking about food. 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.

So here is one such recipe I cooked up before I fell asleep.

Y’all know Mexican food is my favorite cuisine. I wanted to make a Mexican Pasta dish, sorta fusion, that would have all the southwestern flavors in a pasta dish.

This dish has it all… sour cream, black beans, cheese, loads of flavor and pasta. So mouthwatering and delectable.

black bean enchilada pasta is:

Creamy
Delicious
Flavorful
Mouthwatering
Comforting
Whole Wheat or Gluten-Free option available

How to make Black Bean Enchilada Pasta step by step?

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

2. Proceed to chop the scallions, garlic, jalapenos, and onion.

3. Heat a dutch oven on medium heat, once hot, add oil. Add the scallions, garlic and jalapenos. Cook for a few minutes until soft.

4. Add the chopped onion. Stir and cook for about 5 minutes until soft.

5. Add tomatoes.

6. Cover with a lid and cook for 5 minutes.

7. In the meantime, open up a can of black beans and enchilada sauce. Drain the black beans.

8. Back to the tomato onion mixture… this is what you should have. Smash the tomatoes.

9. Add the enchilada sauce.

10. Cover with a lid on low-medium heat for 7-9 minutes.

11. Lightly salt the pasta for the water, and add the whole wheat pasta shells.

12. Once the pasta is al dente, turn off the gas for the pasta.

13. Check on the enchilada sauce. Once it’s bubbling away, add the sour cream, black beans and taco seasoning. Stir.

14. Add 1 cup of cheese. Turn off the stove and gently stir.

15. Add the pasta shells little by little to the creamy sauce. Stir as you add pasta.

16. Result.

17. Top with 1/2 cup of cheese and chopped cilantro. Cover with a lid. The cheese will melt.

18. This is what you should have. Serve immediately.