Black Bean Enchilada Pasta

4.96 from 21 votes

Creamy Black Bean Enchilada Pasta made with black beans, sour cream, taco seasoning, and cheese. An easy weeknight dinner ready in 25 minutes.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings: servings

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

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.

This recipe was first published on April 8, 2011, and has since been updated with new images and directions.