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April 8, 2011 48 Comments

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

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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.
Black Bean Enchilada Pasta

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.

 

Black Bean Enchilada Pasta (6)
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Black Bean Enchilada Pasta (whole wheat, gluten-free option)

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.
4.95 from 19 votes
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Cuisine Mexican/Fusion
Servings: 4 servings
Calories:
Author: Nisha @ honeywhatscooking

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.

Instructions

  • Start by boiling a pot of water on high heat.
  • Proceed to chop the scallions, garlic, jalapenos, and onion.
  • Heat a dutch oven on medium heat, once hot, add oil. Add the scallions, garlic and jalapenos. Cook for a few minutes until soft.
  • Add the chopped onion. Stir and cook for about 5 minutes until soft.
  • Chop the tomatoes.
  • Add the tomatoes. Stir.
  • Cover with a lid and cook for 5 minutes.
  • In the meantime, open up a can of black beans and enchilada sauce. Drain the black beans.
  • Back to the tomato onion mixture... this is what you should have. Smash the tomatoes.
  • Add the enchilada sauce.
  • Cover with a lid on low-medium heat for 7-9 minutes.
  • Lightly salt the pasta for the water, and add the whole wheat pasta shells. Cook for 7-9 minutes or until perfectl al dente.
  • Once the pasta is al dente, turn off the gas for the pasta.
  • Check on the enchilada sauce. Add the sour cream, black beans and taco seasoning. Stir.
  • Add 1 cup of cheese. Turn off the stove and gently stir.
  • Add the pasta shells little by little to the creamy sauce.
  • Stir.
  • Top with 1/2 cup of cheese and chopped cilantro. Cover with a lid. The cheese will melt.

Notes

* for gluten-free option, substitute whole wheat pasta for gluten-free pasta.
** for spicier pasta, use medium/hot enchilada sauce instead of mild. you can also add the seeds of the jalapeno.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

 

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Reader Interactions

Comments

  1. sweetpeaskitchen.com says

    April 10, 2011 at 2:41 AM

    I am drooling over here!! I love all mexican food too and this pasta looks incredible! Mmmmm!!! 🙂

    Reply
  2. Nandini says

    April 10, 2011 at 4:32 PM

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

    Reply
  3. Gabrielle says

    April 10, 2011 at 9:08 PM

    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 😛 It is always running in your head as in mine 😛 I'm not alone! God thanks hihi!

    Reply
  4. Chris says

    April 10, 2011 at 9:38 PM

    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 🙁

    Reply
  5. honeywhatscooking says

    April 10, 2011 at 9:41 PM

    @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.

    Reply
    • Sonia says

      July 6, 2021 at 12:28 AM

      5 stars
      Made this recipe a few times already and perfect everytime!!! Nisha, thank you for making the step by step process so easy to follow and with pictures as well!! It’s always a hit when I make it!! 🙂

      Reply
  6. Chris says

    April 10, 2011 at 10:12 PM

    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) 🙂

    Reply
  7. Emma says

    April 11, 2011 at 12:57 AM

    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.

    Reply
  8. bunnyeatsdesign says

    April 11, 2011 at 2:57 AM

    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.

    Reply
  9. honeywhatscooking says

    April 11, 2011 at 11:26 AM

    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. 🙂

    Reply
  10. Anonymous says

    April 15, 2011 at 4:41 PM

    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.

    Reply
  11. Anonymous says

    April 17, 2011 at 2:49 AM

    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!!!

    Reply
  12. honeywhatscooking says

    April 17, 2011 at 3:32 PM

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

    Reply
  13. Anonymous says

    April 18, 2011 at 2:21 PM

    I cannot wait to make this – it looks amazing!

    Reply
  14. Jennifer says

    April 21, 2011 at 12:27 AM

    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.

    Reply
  15. honeywhatscooking says

    April 23, 2011 at 1:14 AM

    @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. 🙂

    Reply
  16. Liezel & Leena says

    June 23, 2011 at 1:15 PM

    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.

    Reply
  17. priti383 says

    February 12, 2012 at 10:33 PM

    i just came across your site and LOVEIt! so excited to try this 🙂

    Reply
  18. Anonymous says

    March 23, 2012 at 4:33 PM

    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!!

    Reply
  19. honeywhatscooking says

    March 28, 2012 at 8:54 PM

    Thank you so much for taking the time out to comment. Enjoy! 🙂

    Reply
  20. Bindu says

    July 7, 2012 at 6:34 PM

    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!

    Reply
  21. honeywhatscooking says

    July 8, 2012 at 4:40 AM

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

    Reply
  22. Anonymous says

    September 23, 2012 at 7:13 AM

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

    Reply
  23. honeywhatscooking says

    September 25, 2012 at 1:52 AM

    @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!

    Reply
  24. Anonymous says

    June 5, 2013 at 9:32 PM

    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

    Reply
    • honeywhatscooking says

      June 6, 2013 at 7:54 PM

      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. 🙂

      Reply
  25. Cammy says

    June 24, 2013 at 8:00 PM

    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.

    Reply
    • honeywhatscooking says

      June 25, 2013 at 1:56 AM

      Thanks Cammy.. so appreciate your comment. I hope it turns out fabulous… meat would be a great addition. 🙂

      Reply
  26. Ami Dhaval says

    August 30, 2013 at 6:38 PM

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

    Reply
    • honeywhatscooking says

      September 2, 2013 at 3:47 AM

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

      Reply
  27. Bill Lehman says

    June 7, 2014 at 4:59 PM

    Chorizo would be good to add to this.

    Reply
  28. Aiswarya says

    September 11, 2019 at 12:21 PM

    5 stars
    Wonderful recipe! Thank you!

    Reply
    • honeywhatscooking says

      October 7, 2019 at 2:43 AM

      Thanks Aiswarya.xoxo

      Reply
  29. Sapna Parmar says

    March 25, 2020 at 3:03 PM

    5 stars
    This recipe is soo good! My whole family loved it including my picky toddler. Will make again for sure!

    Reply
  30. Mallika says

    April 9, 2020 at 5:53 PM

    5 stars
    I’m sorry I doubted you for even a second with this recipe!

    I made it with banza (chickpea) pasta and it was YUMMY. Husband approved and if I had kids, I’m sure they would love it too.

    Reply
    • honeywhatscooking says

      April 10, 2020 at 12:58 AM

      OMG lol. Thank you so much. This is a good one. I’m so glad it worked with Banza. xoxo

      Reply
  31. Harvinder says

    April 23, 2020 at 11:04 PM

    5 stars
    Pasta is one of the favourite things in our house as my girls always wants something different . After seeing this recipe it gave me an opportunity to try and it was a hit in our house. Already made it 2 times? Thanks for sharing the recipe

    Reply
  32. Swathi says

    May 14, 2020 at 12:36 AM

    5 stars
    Loveee this recipe. So easy to make and adapt! I made version with banza chickpea pasta shells and used Greek yogurt instead of sour cream to make it healthier!

    Reply
  33. Alicia says

    June 15, 2020 at 11:57 AM

    5 stars
    Tried it for the first time last night and it was AMAZINGGGGG!!!! Will be making again soon for sure!

    Reply
  34. Payal says

    August 16, 2020 at 5:30 PM

    5 stars
    Thank you for the recipe Nisha, this has become one of our favorite recipes to make! My husband loved it so much that he asked me to make it on the regular! So easy to make and tastes truly delicious… my kids loved it too!!!

    Reply
  35. Sonia KB says

    December 1, 2020 at 3:06 PM

    5 stars
    Tried this recipe and it was so yummy! The directions with pictures and measurements made everything so much easier and I really appreciated that when I reached out to Nisha, she replied back and was able to guide me further. Can’t wait to try more recipes in future!!

    Reply
    • honeywhatscooking says

      December 2, 2020 at 12:58 AM

      Awww anytime Sonia. So glad it worked out. xoxo

      Reply
  36. Unnati says

    February 4, 2021 at 5:13 PM

    5 stars
    can i make this ahead of time for a superbowl party ?

    Reply
    • honeywhatscooking says

      February 5, 2021 at 4:01 AM

      Hi Unnati – Yes. I would add the cheese right before baking though. Assemble the enchiladas and top with sauce. Refrigerate. Then add the cheese and bake. Let me know! 🙂

      Reply
  37. Rajvi Koradia says

    May 19, 2021 at 12:41 AM

    This turned out so good❤️ Totally recommend it..

    Reply
    • honeywhatscooking says

      May 20, 2021 at 1:51 AM

      Thank you so much for making this! xoxo.

      Reply
  38. Kiret says

    July 3, 2021 at 9:56 PM

    5 stars
    This ones a hit in our house! I love making this, quick and pretty easy! Love your recipes!

    Reply
  39. Sujal says

    February 11, 2022 at 8:48 PM

    5 stars
    I have tried this recipe two times and my family loved it . It is so tempting and very easy to make for weeknight or weekend meal .
    Thank you so much Nisha 💕

    Reply

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