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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.
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
Chorizo would be good to add to this.
This turned out great! It was a great hit with my family…making it again tonight. Thank you for sharing this amazing recipe.
Thanks Ami. Glad you enjoyed it, and hope it turns out great again. Welcome!
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.
Thanks Cammy.. so appreciate your comment. I hope it turns out fabulous… meat would be a great addition. 🙂
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
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. 🙂
@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!
Omg. Its 3 am and i googled black beans and pasta. Im making this in the am…. yes am lol!!!!!
@Bindu – thank you. So glad it gets better each time. That's a huge compliment when a meat-eater enjoys a vegetarian dish. 🙂