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Black Bean Enchilada Pasta (whole wheat, gluten-free option)

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.
4.95 from 19 votes
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Cuisine Mexican/Fusion
Servings: 4 servings
Calories:
Author: Nisha @ honeywhatscooking

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
  • 1 16 ounce can mild enchilada sauce, I love <a href="https://www.amazon.com/gp/product/B000H221VC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hwc1806-20&creative=9325&linkCode=as2&creativeASIN=B000H221VC&linkId=46800ba2580fbc267b2fad8fe795d017" target="_blank" rel="noopener" data-mce-href="https://www.amazon.com/gp/product/B000H221VC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=hwc1806-20&creative=9325&linkCode=as2&creativeASIN=B000H221VC&linkId=46800ba2580fbc267b2fad8fe795d017">Hatch Chile</a> (use medium for more spice)**
  • 2 1/2 - 3 tbsp taco seasoning I love Trader Joe's
  • 1 15 ounce can organic black beans, drained & rinsed
  • 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 option, substitute whole wheat pasta for gluten-free pasta.
** for spicier pasta, use medium/hot enchilada sauce instead of mild. you can also add the seeds of the jalapeno.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!