Black Bean Enchilada Pasta (whole wheat, gluten-free option)
Creamy, comforting, delicious Black Bean Enchilada Pasta cooked in a sauce flavored with southwestern spices.
Servings: 6 servings
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.
Notes
for gluten-free - use gluten-free shells instead of whole wheat shells.
for spicier pasta - do not deseed the jalapeno, however this dish will get very spicy with the seeds. Keep in mind, the taco seasoning is spicy too.
Nutrition
Calories: 582kcal | Carbohydrates: 76g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 922mg | Potassium: 416mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1233IU | Vitamin C: 13mg | Calcium: 245mg | Iron: 2mg