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- 8 ounces penne pasta - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 ounces) black beans, rinsed and drained - 1 can (10 ounces) enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup corn (fresh or frozen) - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese When making enchilada pasta, I love to focus on the main ingredients. The penne pasta gives a great bite. Black beans add protein and fiber. Corn adds sweetness and color. Cheese brings creaminess and flavor. The spices, cumin and chili powder, provide that warm kick we crave. Fresh vegetables like onion, garlic, and bell pepper create a solid base for the dish. - Fresh cilantro, chopped - Sour cream - Sliced jalapeños - Additional cheese varieties (like pepper jack or queso fresco) To finish the dish, I suggest adding fresh cilantro for brightness. A dollop of sour cream cools the heat. Sliced jalapeños can bring extra spice if you like it hot. You can also sprinkle extra cheese on top to enhance the flavor. These toppings make your enchilada pasta even more exciting and delicious! {{ingredient_image_2}} To start, bring a large pot of salted water to a boil. Add 8 ounces of penne pasta. Cook it for about 10-12 minutes. You want it to be al dente, which means it should be firm but not hard. After cooking, drain the pasta in a colander and set it aside in a bowl. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 1 small, finely diced onion. Sauté it for about 3 minutes until it softens. Then, add 2 cloves of minced garlic and 1 diced bell pepper. Cook these for another 2-3 minutes. Stir often to make sure they get tender and mix well. Now it’s time to combine everything. Add 1 can of rinsed black beans, 1 cup of corn, and 10 ounces of enchilada sauce to the skillet. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Stir well and let it simmer for about 5 minutes. This helps the flavors blend perfectly. Then, gently fold the cooked penne pasta into the mixture. Stir slowly so the pasta gets coated with the sauce. Heat it for another 2-3 minutes. Make sure everything is warm and mixed nicely. - Overcooking the pasta: Cook penne pasta only until it is al dente. This keeps it firm and prevents mushiness. Follow the package time for best results. - Skipping the sauté step for vegetables: Sautéing adds depth to your dish. Don’t skip it! This step makes the onion, garlic, and peppers taste amazing and soft. - Additional spices and ingredients to consider: You can add smoked paprika or cayenne for extra flavor. A squeeze of lime juice brightens the dish. Fresh herbs like oregano also work well. - Making the dish spicier or milder: For a spicy kick, use more chili powder or add diced jalapeños. If you prefer milder flavors, reduce the spices. You can also add more cheese to balance heat. - Ideal side dishes and accompaniments: Serve with a fresh salad or tortilla chips. Guacamole and salsa are great additions too! - Presentation ideas to impress guests: Use a colorful bowl for serving. Top with extra cheese and whole cilantro leaves for a pop of color. A sprinkle of paprika can also enhance the look. Pro Tips Cook Pasta Al Dente: Make sure to cook the penne pasta just until al dente, as it will continue to absorb moisture and cook slightly more when mixed with the sauce. Customize the Heat: Adjust the spiciness of the dish by adding more or fewer jalapeños or using a spicier enchilada sauce to suit your taste preferences. Add Fresh Ingredients: For an extra burst of flavor, consider adding fresh lime juice or diced tomatoes to the mix right before serving. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to maintain moisture. {{image_4}} For a vegetarian enchilada pasta, swap the cheese and meat. Use plant-based cheese or omit it entirely. You can also try tofu or tempeh for protein. Adding vegetables is easy. Consider zucchini, mushrooms, or spinach. They add color and taste. You can also use lentils for a hearty meal. This keeps it rich and filling. If you need gluten-free options, choose gluten-free pasta like brown rice or quinoa. These pastas are tasty and cook well. For the sauce, check the label on the enchilada sauce. Some brands are gluten-free, while others are not. You can also make your own sauce using tomatoes and spices. This option is fresh and healthy. You can explore regional flavors in your enchilada pasta. Try adding ingredients from different cuisines. For a Mexican twist, toss in some jalapeños or diced tomatoes. For an Italian flair, add basil and mozzarella. You can even go Asian by using soy sauce and sesame oil. Each variation brings a new taste to the table. After enjoying your enchilada pasta, let it cool. This helps keep it fresh. Use an airtight container to seal leftovers. Glass or plastic containers work well. Make sure to store it in the fridge. It stays good for about 3 to 5 days. To reheat your enchilada pasta, use the stovetop or microwave. On the stovetop, place it in a pan. Add a splash of water or broth. Stir it over low heat until warm. In the microwave, cover it with a lid. Heat in short bursts, stirring in between. This keeps the pasta from drying out. To freeze enchilada pasta, let it cool completely first. Then, divide it into portions. Place them in freezer-safe bags or containers. Squeeze out any extra air before sealing. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as described above for the best flavor and texture. Yes, you can make Enchilada Pasta ahead of time. Here are some tips to help you prep: - Cook the pasta: Prepare the penne pasta and set it aside. - Sauté vegetables: Cook the onion, garlic, and bell pepper as directed. - Combine ingredients: Mix the pasta with the enchilada sauce and vegetables. - Cool it down: Let the dish cool before storing it in the fridge. - Reheat before serving: Warm it gently on the stove to keep flavors fresh. Making it ahead saves you time and effort on busy days. If you need a substitute for enchilada sauce, consider these options: - Salsa: Use your favorite salsa for a fresh twist. - Tomato sauce: Mix with some spices to mimic enchilada sauce. - Homemade sauce: Blend tomatoes with chili powder, cumin, and garlic for a quick fix. Feel free to adjust the spices to suit your taste. Enchilada Pasta can be spicy, but you can adjust the heat level: - Mild option: Use less chili powder or skip it entirely. - Add spice: Include sliced jalapeños or hot sauce for more kick. - Taste as you go: Always taste the sauce before adding extra heat. This way, you can make it just right for your family and friends. Enchilada pasta combines vibrant flavors and simple steps to create a delicious meal. You learned about key ingredients like penne, beans, and spices. We discussed how to cook the pasta and sauté the veggies perfectly. I shared tips to avoid common mistakes and enhance flavor. Variations let you adapt this dish for all diets. With proper storage, leftovers can last, ensuring you enjoy this meal again. Embrace the fun of making enchilada pasta and experiment with your favorite ingredients to make it truly yours. Enjoy cooking!

Enchilada Pasta Fiesta

A delicious fusion of enchiladas and pasta, packed with flavors and topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 1 can black beans, rinsed and drained
  • 1 can enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup corn (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • to taste fresh cilantro, chopped, for garnish
  • to taste sour cream and sliced jalapeños for serving (optional)

Instructions
 

  • In a large pot, bring salted water to a vigorous boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside in a bowl.
  • In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 3 minutes until it begins to soften and become translucent. Next, add the minced garlic and diced bell pepper to the skillet. Cook for an additional 2-3 minutes, stirring frequently until the vegetables are tender and well combined.
  • To the skillet with the sautéed vegetables, add the rinsed black beans, corn, enchilada sauce, ground cumin, and chili powder. Stir everything together well and let the mixture simmer for about 5 minutes.
  • Carefully fold the cooked penne pasta into the enchilada mixture in the skillet. Stir gently to combine, ensuring the pasta is evenly coated with the sauce and heated through, approximately 2-3 minutes.
  • Remove the skillet from heat. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the pasta mixture. Cover the skillet with a lid for a couple of minutes, allowing the residual heat to melt the cheese until it’s gooey and bubbly.
  • Once the cheese is melted to perfection, dish out the enchilada pasta while it’s still hot. Garnish generously with freshly chopped cilantro. If desired, serve with a dollop of sour cream and sliced jalapeños for a spicy kick.

Notes

Serve in a colorful bowl and garnish with extra cheese and cilantro.
Keyword cheese, enchiladas, pasta, vegetarian