Quick and easy one-skillet enchilada pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy! This post is sponsored by Barilla®.
Do you ever have those days where you feel like you’re doing it all? You work, you clean the house, you make dinner, you do the dishes… you are superwoman. Or you just feel extremely exhausted. I definitely have those days, and it’s in those moments that I 1) ask for backup/support and 2) create a super simple dinner using as few dishes as possible. ?
This one-skillet enchilada pasta came on one of those nights! I was over washing a million dishes and was craving a meal that was both delicious and satisfying, while still being healthy.
When thinking about creating a recipe (especially dinner recipes), I always start with the base. What is this meal going to be centered around?
For this recipe, the base is a surprising protein powerhouse. I decided to make a variation of one of my favorite meals: enchiladas. But I wanted it to be in pasta form because pasta is so satisfying and easy to make using just one skillet! I chose the new Barilla Red Lentil Rotini as the base of this recipe because it’s a good source of plant-based protein and the al dente texture complements the ingredients.
Btw, have you seen the new line of legume pastas from Barilla yet? If not, definitely check them out (either on Amazon or in select grocery stores). There’s a chickpea and red lentil variety — both are made with only one simple ingredient, taste amazing and provide a good source of protein and excellent source of fiber. Bonus points: they are certified gluten free and Non-GMO Project Verified. Isaac and I both are obsessed. Isaac seriously wants to have pasta for dinner every night now.
I’ve partnered with Barilla for a series of posts so get excited to see some simple, wholesome pasta recipes (like this one) from me over the next few months!
Okay back to the dinner recipe creation process. The next step is to think about the flavors I want to come through in the dish. I decided I was going to swap a traditional pasta sauce for enchilada sauce. Because enchilada sauce is super creamy, I decided to dilute it with a little broth to give it a consistency that would be a better fit for the pasta. I seasoned with my MVPs onion and garlic.
Then I added vegetables! You know me, all my meals have to be packed with two things: protein and vegetables. This meal is no different! I added in yellow corn, red bell pepper and tomatoes. This combination of flavors worked great for the dish and they’re all hearty vegetables, so they wouldn’t lose their shape or texture while cooking in the skillet.
After the pasta and veggies are finished, it’s go time! You can top the dish with your favorite enchilada toppings or follow my suggestions. I went with sliced hot peppers, cherry tomatoes, green onions, homemade vegan sour cream and a little dairy-free cheese. But really, the topping options are endless.
Do you have a favorite pasta dish that could use an EBF upgrade? Leave a comment below and I’ll try to work on it! And let me know what you think about the Barilla Legume pastas – you find them on Amazon!
If you try this one-skillet enchilada pasta be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe.
A quick and easy one-skillet meal for busy weeknights! This enchilada pasta uses the new red lentil pasta from Barilla, so it’s a good source of protein and loaded with flavor. It’s a dish the whole family will enjoy! Gluten-free + vegetarian + less than 30 minutes + minimal, simple ingredients.
1 box Barilla Red Lentil Rotini
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 small onion or 1/2 large onion, chopped
1 red bell pepper, chopped
1 15oz can black beans, drained and rinsed
1 cup frozen yellow corn
1 14oz can diced tomatoes
2 cups red enchilada sauce (store-bought or homemade)*
2 cups vegetable broth
3 tablespoons taco seasoning
1/2 cup shredded regular or dairy-free Mexican cheddar cheese
Optional toppings: sliced jalapeños, cherry tomatoes, green onions, cilantro, regular or dairy-free sour cream
In a large skillet, add oil, garlic, onion and red bell pepper. Sauté for 5-6 minutes. Season with a little salt and add taco seasoning. Sauté for 1 minute more.
Add dry pasta, tomatoes, enchilada sauce and broth to the skillet.
Heat the skillet to a boil. Once boiling, lower the temperature to medium and add in the black beans, corn and taco seasoning.
Reduce heat to low, cover, and let simmer for about 15 minutes or until the pasta is cooked to an al dente texture. Stir occasionally.
Top with cheese and add in any additional toppings. Serve immediately.
*If you want to make a homemade enchilada sauce you can use the recipe from my enchilada bake.