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This Black Bean Enchilada Pasta is creamy, comforting, and packed with Mexican flavors. This delicious pasta makes an easy weeknight dinner you’ll want to make again. Ready in just 25 minutes, it’s made with pantry staples and finished with sour cream and cheese in a luscious creamy sauce.
One reader commented:
★★★★★
“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!!!”
– Payal
Black Bean Enchilada Pasta
Sometimes I lie awake at night thinking about food—that’s when my brain works at its best. That’s also how I came up with other Mexican fusion favorites like my Vegetarian Mexican Lasagna, Salsa Mac and Cheese, and Spicy Chipotle Pasta.
I start imagining all the flavor combinations and ingredient twists I could try. This Black Bean Enchilada Pasta is one of those late-night creations—an OG recipe from 2011!
You guys know Mexican food is my favorite cuisine, so I wanted to make a fusion pasta dish that captures all those bold Mexican flavors. This dish has it all: sour cream, black beans, cheese, and pasta loaded with flavor. It’s creamy, mouthwatering, and utterly delectable. I hope you give it a try.
VIDEO: Watch how I make Black Bean Enchilada Pasta
Ingredients You’ll Need
- Black Beans: I used canned organic black beans, rinsed & drained.
- Pasta Shape: I recommend using shells for this recipe since the sauce is absorbed in every bite. Alternatively, farfalle or rotini would work well too.
- Enchilada Sauce: I used Hatch Chile brand Enchilada Mild Sauce, which can be found at Whole Foods. You may use your favorite enchilada sauce. I recommend using mild since seeded jalapenos can make this dish spicy.
- Cheese: I recommend a shredded Mexican cheese blend; it works best in this recipe. Alternatively, you may also use cheddar, colby, or pepper jack cheese.
- Taco Seasoning: My favorite is Trader Joe’s taco seasoning, but it is a little spicy, which I love.
- Jalapeño: I recommend using two jalapeños. De-seed the jalapenos if you can’t handle spicy food. For a little spice, add the seeds of 1 jalapeno.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
- Vegan option: Use dairy-free Mexican cheese blend and sour cream.
- Gluten-free option: Use gluten-free pasta shells.
- Whole-Wheat option: Use whole-wheat pasta instead of regular.
Let’s Make Black Bean Enchilada Pasta
Boil Water & Pasta
Saute Veggies
Step 2. Heat up a pot, once hot, add oil followed by chopped garlic and saute for 30 seconds.
Step 3. Add jalapenos and scallions. Saute for 2 minutes.
Step 4. Next, add the onion and season with a little salt, and saute for 3-4 minutes.
Step 5. Now add tomatoes and stir. Cover with a lid and saute for 2 minutes.
Prepare Sauce
Step 6. Add enchilada sauce and stir.
Step 7. Cover and simmer for 7-8 minutes on low to medium heat.
Step 8. Add rinsed & drained black beans, sour cream, and taco seasoning.
Step 9. Stir well and heat up the sauce for a couple of minutes.
Step 10. Add 1 cup of shredded Mexican cheese blend and stir for a couple of minutes.
Step 11. Add 12 ounces of cooked and drained pasta. Add a 1/4 cup of reserved pasta water to help create a luscious sauce.
Garnish
Step 12. Stir the pasta well to combine. Heat up the pasta for 3 minutes.
Step 13. Top with another 1/2 cup of cheese and chopped cilantro. Serve immediately.
Storage
Transfer leftovers to an airtight glass container. Refrigerate for up to 3 days. Microwave the pasta when you’re ready to eat, or warm it up stovetop with a splash of water as needed.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Black Bean Enchilada Pasta
VIDEO
EQUIPMENT
INGREDIENTS
- Large pot of water for the pasta
- 12 ounces medium shells, you can add more pasta as needed
- 1 1/2 tbsp extra virgin olive oil
- 3 cloves garlic, chopped
- 1/3 cup scallions, chopped
- 2 jalapenos, chopped & deseeded
- 1 cup onion, chopped
- salt to taste
- 2 plum tomatoes, chopped
- 16 ounces red enchilada sauce, canned, mild level
- 2 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)
- 3 tbsp fresh cilantro, chopped
INSTRUCTIONS
- Boil Pasta. Boil salted water, cook pasta, reserve 1 cup pasta water.
- Sauté Veggies. Heat oil, sauté garlic 30 sec, add jalapeños & scallions 2 min, then onion 3–4 min, tomatoes 2 min.
- Make Sauce. Stir in the enchilada sauce, simmer 7–8 min, then add black beans, sour cream, taco seasoning, and 1 cup cheese.
- Combine Pasta. Toss in cooked pasta with 1/4 cup reserved water, heat 3 min. Top with another 1/2 cup cheese and cilantro, serve immediately.
NOTES
- Vegan option: Use dairy-free Mexican cheese blend and sour cream.
- Gluten-free option: Use gluten-free pasta shells.
- Whole-Wheat option: Use whole-wheat pasta instead of regular.
Such an easy, yummy recipe! I adapted for the Insta Pot. Followed directions #2-#11 using IP saute feature. Added black beans, taco seasoning, stir. Add pasta and then 2 additional cups of broth/water. Seal and pressure for 4 minutes. Quick release. Stir and and sour cream and cheese ⭐⭐⭐⭐⭐
HI Mesha, I’m so glad this worked out for you. Love the steps using the IP. Glad you enjoyed it. Thank you! 🙂
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 💕
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!! 🙂
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
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.
OMG lol. Thank you so much. This is a good one. I’m so glad it worked with Banza. xoxo
This recipe is soo good! My whole family loved it including my picky toddler. Will make again for sure!
Wonderful recipe! Thank you!
Thanks Aiswarya.xoxo