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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.
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 (whole wheat, gluten-free option)
EQUIPMENT
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
- 16 ounces red enchilada sauce, canned, mild level
- 2 1/2 – 3 tbsp taco seasoning, I love Trader Joe’s
- 15 ounces black beans, rinsed & drained
- 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.
Love this! Anyone has recs on what else to serve with this when family is coming over? I want to have some sides or a few options
HI Prima, This is a heavy dish so I would pair this with a side salad. Maybe some chips and salsa since it’s Mexican.
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 💕
This ones a hit in our house! I love making this, quick and pretty easy! Love your recipes!
This turned out so good❤️ Totally recommend it..
Thank you so much for making this! xoxo.
can i make this ahead of time for a superbowl party ?
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! 🙂
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!!
Awww anytime Sonia. So glad it worked out. xoxo
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!!!
Tried it for the first time last night and it was AMAZINGGGGG!!!! Will be making again soon for sure!
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!
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