One-Skillet Enchilada Pasta



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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. ?

Plate of red lentil spiral pasta, topped with black beans, tomatoes, cheese, an green onions.


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.

Skillet with enchilada pasta, made with red lentil pasta. Pasta is mixed with tomatoes, black beans, and corn. A wood spoon is in the side of the pan.


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.

Box of Barilla red lentil rotini on a wood table next to two bowls of enchilada pasta. Tomatoes, peppers and cilantro are sprinkled on the table.

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!

Skillet of enchilada pasta next to forks, a plate of pasta topped with cheddar cheese, and a box of red lentil rotini.

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.

Plate of enchilada pasta mixed with tomatoes, green onions, peppers, corn, black beans, and topped with cheese and sour cream.

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!

More Pasta Recipes to Try

Be sure to check out all of the pumpkin recipes and the full collection of dinner recipes on EBF!

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
4.46 from 11 votes

One-Skillet Enchilada Pasta

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 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 15 oz can black beans, drained and rinsed
  • 1 cup frozen yellow corn
  • 1 14 oz can diced tomatoes
  • 2 cups red enchilada sauce, store-bought or homemade*
  • 2 cups vegetable broth
  • 3 tablespoons taco seasoning
  • ½ 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.


Serving: 1/6 recipe | Calories: 647kcal | Carbohydrates: 109g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 934mg | Potassium: 1200mg | Fiber: 22g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: enchilada pasta, one-skillet pasta
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi Brittany. Thanks for the recipe. I’ve actually been using the Barilla lentil pasta and Banza chickpea pastas in quite a few recipes lately. Using a bean based pasta for higher protein, I would love to see an EBF recipe for mac & cheese or spinach alfredo.

    1. Yay! So glad you’re already loving the legume-based pastas. I was actually just brainstorming mac and cheese ideas. I’ll add the spinach alfredo to the list as well. Thank you, Jen!

  2. This sounds so good! I noticed you included the bell peppers in two different steps. Do we add them first or wait until after we add all of the liquid.

    1. Oops! Thank you so much for catching that, Melissa. The red peppers can honestly be added in at either point but I like sautéing them with the onion and garlic. Just updated the recipe! 🙂

  3. 4 stars
    This was so good!! But the liquid ratio seems off to me. There was so much sauce. Is 2 cups of enchilada sauce and 2 cups of veggie broth correct?

    1. Hi Caroline. Yes, when I tested it the sauce was the perfect amount — not too saucy with 2 cups of enchilada sauce and 2 cups of broth. I’m wondering what the difference was… maybe your enchilada sauce was thinner or perhaps you used different pasta? Which brands did you use?

  4. 5 stars
    This is one of my favorite weeknight meals that is quick, easy, healthy and delicious! It is on regular rotation in my house. Super flavorful and makes enough for leftovers!

  5. 5 stars
    I used Siete enchilada sauce and it ended up a bit spicy for me. I topped it with vegan ricotta cheese and avocado. My hubby really enjoyed it also.
    This will go in the regular menu rotation. Yummy comfort food.

    1. Woo!! That makes me so happy to hear, Shaunne! I’m so glad this recipe has been a hit. Thanks for the review. I really appreciate it!