One Pot Enchilada Pasta is a quick one-pot dish loaded with corn, black beans, and pasta with just a touch of spice.
*I published this post originally on Real Housemoms, three years ago. *
This One Pot Enchilada Pasta dish has everything you would want in an enchilada, but with pasta. It’s one of those dishes that you will most likely have everything in your pantry. I love one-pot dishes where you can grab all your ingredients and drop them into the pot. Makes doing the dishes after dinner much more enjoyable, if that’s even possible.
Pasta is a great dish for a variety of reasons; it’s versatile, cheap and quick. It is the perfect ingredient when you don’t know what else to make for dinner and don’t have a lot of time. I admit we probably eat pasta more than we should, but we love it so much. Besides, I have a tendency to forget to get meat out to thaw for dinner.
This dish has a great southwest flavor combination with the green chiles, tomatoes, red enchilada sauce and black beans. Adding a dollop of sour cream makes this so creamy. At first bite this dish doesn’t seem spicy, but after a couple more bites the spice will build and delight your taste buds. You can leave out the green chiles and use less red enchilada sauce if your kids don’t like the spice.
A key tip for this dish is to let it sit for a few minutes to allow the pasta to absorb all the juices. This will give you a nice thick pasta dish.
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 (15 ounces) can diced tomatoes, undrained
- 1 (4 ounces) can green chiles, undrained
- 2 cups water
- 12 oz Ziti pasta
- 1 (15 ounces) can black beans, drained and rinsed
- ½ cup frozen corn kernels
- 1 cup red enchilada sauce
- Sour cream, to taste and for topping
- 1 cup cheddar cheese, shredded
- 3 green onions, sliced
- In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes.
- Add the tomatoes, green chiles and water. Stir to combine.
- Add the uncooked ziti, cover the skillet and bring the mixture just to boiling. Reduce the heat to medium-low and allow to simmer for 12 minutes. After the 12 minutes there will still be a lot of liquid, that's ok just keep going on the recipe.
- Add the black beans, corn and enchilada sauce to the skillet. Mix well. Cook for another 5 minutes.
- Add a dollop of sour cream and mix. Then top with cheese and green onions. Cover the skillet and let it cook for 2 minutes, remove from heat and allow to sit. This will give the pasta a chance to absorb more of the liquids. I let it sit for 5 minutes.
- Serve with more sour cream.