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One Pot Vegetarian Enchilada Pasta

Dump 8 ingredients into a pot, set it and forget it! You’ve got a super simple, healthy meal in under 20 minutes with this protein-powered, vegetarian dish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 8

 Author: Ginger Hultin RD


  • 4 cups uncooked whole wheat or bean/lentil pasta
  • 4 cups vegetable broth
  • 15 oz can black beans, drained and rinsed
  • 14.5 oz can diced tomatoes (not drained)
  • 2 medium bell peppers, chopped
  • 1 cup frozen corn kernels
  • 10 oz can enchilada sauce (either green or red)
  • 2 tablespoons taco seasoning
  • 1/2 cup shredded regular or vegan cheddar cheese
  • 1/2 cup cilantro, chopped
  • 1 small avocado, chopped


  1. In a large skillet or pot, combine the pasta, broth, black beans, tomatoes, peppers, corn, enchilada sauce, and taco seasoning.
  2. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, until the pasta is al dente (slightly firm yet cooked through) and the sauce has thickened, 14-15 minutes.
  3. Add the cheddar cheese and stir until it’s melted and incorporated. Feel free to use vegan cheese for a totally vegan/dairy-free dish.
  4. Serve hot with any additional cheese desired, fresh cilantro, and avocado as a garnish.


Serving: 1.5cups | Calories: 444kcal | Carbohydrates: 84g | Protein: 18g | Fat: 5g


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