I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients—just what a busy weeknight meal calls for. —Nora Rushev, Reitnau, AA

One-Pot Enchilada Pasta

mini penne or other small pasta

vegetable broth

(15 ounces) black beans, rinsed and drained

(14-1/2 ounces) diced tomatoes, undrained

sweet yellow pepper, chopped

sweet red pepper, chopped

(10 ounces) enchilada sauce

taco seasoning

cheddar cheese

cilantro leaves, cherry tomatoes and lime wedges

Made this today for us to enjoy while watching the football game. After reading other peoples' reviews, I used 2 cups of penne and 3 cups of water. Also 1 can of Ro-tel. We loved it and will definitely be making it again.

I partially cooked the pasta by itself.    I sauted onions and the peppers in my IP before adding all of the ingredients, including the partially cooked pasta.   I also added a can of chili beans, along with the black beans to give it more flavor and it add more protein to the dish.  This cooked on slow in my IP on the slow cooker setting.  Wonderful dish

We really enjoyed this quick meal. I didn't have the peppers to add but decided to go ahead and try it. We were very pleased with the flavor and I loved the ease of putting together the meal with staples from the pantry. I must admit I wasn't 100% certain I had the enchilada sauce and thought Spicy V-8 juice would be a good substitute if necessary. It is nice that there are options for this recipe if the need arises.

My family loved this!  I followed the directions as given but left out the corn.  It was delicious!  Using only one pot and having it be done in under 30 minutes was a bonus.  I served it with a green salad.  I will definitely be making this again.

This was quick and tasted great.  We used spicy enchilada sauce.  I'm always looking for new meatless recipes and this was a nice change.

We have this dish for Supper every month!

Made this as directed and for one it is an overload of carbs. Between the pasta, corn and beans it just felt like starch in my mouth. Second, 4 cups of uncooked pasta was WAY too much. Glad I used a Dutch oven because it was full. 4 cups uncooked pasta equates to roughly 8 cups cooked, plus the other ingredients. This was way more than 6 servings. Threw away a lot. Third, it lacked flavor. I thought maybe Rotel tomatoes would have been better. Anyway, not a keeper.

This is a great weeknight dinner! I used a mild enchilada sauce for my younger children but it still had plenty of flavor.  Our family likes to eat a lot of meatless dinners and this is a great addition to our rotation.

one-pot enchilada pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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