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.
- 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