Enchilada Pasta

$- 8 ounces penne pasta - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can black beans, rinsed and drained - 1 can diced tomatoes with green chilies - 1 tablespoon taco seasoning - 1 cup corn kernels, fresh or frozen - 1 cup enchilada sauce, red or green - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - Fresh cilantro for garnish - Sour cream for serving, optional In this recipe, the main ingredients create a strong base of flavor. The penne pasta gives the dish a hearty texture. Olive oil adds richness, while onion, garlic, and bell pepper bring depth. The additional ingredients pack the dish with flavor and nutrition. Black beans add protein and fiber. Diced tomatoes with green chilies bring a zesty kick. Taco seasoning gives that classic Tex-Mex vibe. Corn kernels add sweetness and color. Enchilada sauce ties everything together with a spicy, tangy note. The cheeses melt beautifully, creating a creamy texture. Fresh cilantro adds brightness, while sour cream balances the heat. You can find the full recipe to make this delicious dish. First, boil the penne pasta in a large pot of salted water. Cook it until it's al dente, so it has a little bite. This usually takes around 8-10 minutes. When it’s ready, drain the pasta and set it aside. Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté it until it turns translucent. This should take about 3-4 minutes. Then, stir in the minced garlic and diced bell pepper. Cook these for another 2-3 minutes until they soften and smell great. Now it's time to bring everything together. Stir in the rinsed black beans, diced tomatoes with green chilies, and one tablespoon of taco seasoning. Mix it well and let it simmer for about 5 minutes. After that, mix in the corn and enchilada sauce. Fold in the cooked pasta and half of the cheddar and Monterey Jack cheese. Ensure everything is evenly coated with the sauce. Transfer the pasta mixture into a greased baking dish. Top it with the remaining cheese. Place the dish in a preheated oven set to 350°F (175°C). Bake for 15-20 minutes until the cheese is melted and bubbly. Once done, take it out of the oven and let it cool for a few minutes before serving. You can find the full recipe for this delicious dish above. - How to achieve the best flavor: To get the best flavor, use fresh ingredients. Fresh garlic and ripe tomatoes add depth. Don't skip the taco seasoning; it brings a robust taste that ties everything together. Let the mixture simmer to deepen the flavors. - Recommended cheese combinations: I love using a mix of cheddar and Monterey Jack. The cheddar gives a sharpness, while the Monterey Jack melts beautifully. You can also try pepper jack for a spicy kick. - Cooking times for optimal pasta texture: Cook the penne pasta until it is al dente. This usually takes about 9-11 minutes. It should still have a slight bite. Remember, it will cook a bit more in the oven. - Ideal accompaniments: Serve the enchilada pasta with a side salad for freshness. You can also add tortilla chips for crunch. A dollop of sour cream or guacamole elevates each bite. - Presentation ideas: To impress, serve it in individual ramekins. Top with fresh cilantro and a squeeze of lime. This adds color and freshness to the dish. - Overcooking the pasta: Be careful not to overcook the pasta. It should be firm before baking. Overcooked pasta becomes mushy in the final dish. - Not evenly distributing the sauce: Make sure to mix the sauce thoroughly with the pasta. This helps every bite have flavor. If the sauce is uneven, some bites will taste bland. {{image_2}} You can easily switch up the pasta type. Try using rotini or fusilli for fun shapes. Each type brings a unique texture. This can change how the sauce clings to each bite. You can also add proteins. Cooked chicken or ground beef adds heartiness. Simply sauté them before mixing in the pasta. For a vegan or vegetarian dish, skip the cheese. Use plant-based cheese for a creamy touch. You can also add more beans or lentils for protein. If you need a gluten-free option, choose gluten-free pasta. Many brands offer great alternatives that taste fantastic. Want more heat? Add spices like cayenne or jalapeños to the mix. These spices can wake up your taste buds. You can also boost flavor by adding veggies. Consider zucchini, spinach, or corn. They add color and nutrition to your meal. Each veggie brings a new layer of taste. For the full recipe, visit the provided link. Enjoy experimenting with these tasty variations! To store leftovers, place your enchilada pasta in an airtight container. This keeps it fresh. It lasts about 3 to 5 days in the fridge. Make sure to let it cool down before sealing it. For freezing, use a freezer-safe container. You can also wrap it tightly in plastic wrap, then aluminum foil. This prevents freezer burn. It stays good for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. To keep the texture nice, reheat in the oven. Preheat it to 350°F (175°C). Place the pasta in a baking dish and cover it with foil. Bake for about 20 minutes. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. Enjoy your cheesy enchilada pasta! For the full recipe, check out the previous section. Enchilada pasta is a fun twist on classic enchiladas. It combines pasta with bold enchilada flavors. You get the creaminess of the cheese and the zest of the sauce. This dish is packed with beans, corn, and spices. It’s a hearty meal that pleases everyone at the table. Yes, you can prepare enchilada pasta ahead of time. Cook the pasta and mix it with the other ingredients. You can store it in the fridge for up to two days. When you're ready to eat, just bake it until bubbly. This makes meal prep easy and saves time. If you need a substitute for enchilada sauce, try salsa or taco sauce. You can also use a mix of tomato sauce and spices. For a creamy option, consider using a cheese sauce. Each choice adds a unique flavor to the dish. The spice level of enchilada pasta can vary. It depends on the sauce and spices you use. If you want less heat, choose a mild enchilada sauce. You can also reduce or skip the taco seasoning. For more heat, add jalapeños or use a spicy sauce. Absolutely! Leftover pasta works well in this recipe. Just mix it with the other ingredients as you would with fresh pasta. This helps reduce waste and saves time. Make sure the leftover pasta is not overcooked. Enchilada pasta pairs nicely with a fresh salad or Mexican rice. You can also serve it with tortilla chips and guacamole. For a cooling touch, top it with sour cream. These sides enhance the meal and create a feast. This blog post covered all you need for tasty Enchilada Pasta. We explored the ingredients, cooking steps, and clever tips to make it perfect. You learned how to customize this dish with swaps and adjustments to fit your taste. Remember, avoid overcooking the pasta and distribute the sauce evenly for the best results. Overall, this meal is quick, fun, and ideal for sharing. Get creative and enjoy each bite of your delicious Enchilada Pasta!$

Get ready for a flavor-packed dinner with this Cheesy Enchilada Pasta Fiesta! This easy recipe combines penne pasta, black beans, and zesty enchilada sauce, topped with gooey cheese for the ultimate comfort meal. Perfect for busy weeknights or a fun family gathering, this dish is sure to impress. Click through to explore the full recipe and bring this delicious fiesta to your table tonight!

Print Recipe Pin Recipe

Ingredients

8 ounces penne pasta

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes with green chilies

1 tablespoon taco seasoning

1 cup corn kernels (fresh or frozen)

1 cup enchilada sauce (red or green, based on preference)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Sour cream (optional, for serving)

Instructions

In a large pot, cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened.

Add the black beans, diced tomatoes with green chilies, and taco seasoning to the skillet. Stir to combine and let simmer for 5 minutes.

Add the corn and enchilada sauce to the mixture. Stir in the cooked pasta and half of the cheddar and Monterey Jack cheese. Mix well until everything is evenly coated.

Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining cheese on top.

Place the dish in a preheated oven at 350°F (175°C) and bake for 15-20 minutes, until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6