ONE-POT ENCHILADA PASTA – VEGETARIAN + GLUTEN-FREE #vegetarianfood

This healthy one-pot dish alimentary paste is fast, easy, and ready to rock your plate! Vegetarian + Gluten Free

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian

It’s no surprise that I’m head over heels in love with creating Mexican-insipired dishes. It’s a party on a plate and ALL my favorite foods are invited!

Wow that was cheesy.

Equally cheesy, is my insanely awesome healthy one-pot enchilada pasta!

There’s something downright magical about perfectly tender pasta blanketed in a zesty enchilada sauce, melty cheese, and #alltheveggies.

I could eat this once a week and be the happiest of happy because not only can I mix up the veggies (Hello opportunity to empty the crisper drawer!) but also play around with the protein and toppings too.

As a result, this dish has been a staple in my kitchen. After making it t-rex style for years, I decided it was time for a plant-based protein-packed upgrade. Instead of reaching for meat, we’re enlisting the help of four fantastic legumes: black beans, pinto beans, chickpeas, and lentils.

Healthy One-Pot Enchilada Pasta: Gluten-Free + Vegetarian - this tasty vegetarian dish is quick, easy, and ready to rock your plate!

This is the part where you’d wondering how on Earth I made that work, eh? It was easy thanks to my newest pasta obsession: Chickapea Pasta!

One Pot Enchilada Pasta Vegetarian + GF

Also try our recipe : Broccoli Salad #vegetarian

Ingredients :

8 oz Chickapea Pasta
2.5 cups red enchilada sauce (homemade or store-bought)
1/2-1 cup refried beans
1 cup crushed tomatoes
2 cups vegetable broth
1 cup frozen corn (canned works too!) extra if desired
1-2 cups black beans to taste (drained + rinsed)
1 tsp chili powder
1 tsp cumin
salt and pepper to taste
4 oz grated cheese (I used sharp cheddar + havarti)
TOP WITH...
Plain Greek Yogurt or Sour Cream
Fresh Cilantro and/or Green Onion
Chopped Tomato
Finely Diced Jalapeño
Serve with lime wedges for a burst of citrus flavor!

Instructions :

If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees F. Prefer to stir the cheese into the pasta? Skip ze oven.
First combine your enchilada sauce and refried beans and whisk together to mix well. This unsuspecting combo amps up the flavor, adds luscious thickness, and boosts the protein/fiber content of your zest red enchilada sauce.
In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickapea pasta.
Bring to a boil, then add corn and black beans (as much as you'd like!) and season with chili powder, cumin, salt, and pepper.
Cover and reduce heat to low/simmer, allowing the pasta approx. 20 minutes to cook or until your perfect level of al-dente. Stir occasionally to prevent sticking.
Once ready, add any additional enchilada sauce to taste. I like to save some to pour over my pasta when reheating leftovers, as the pasta tends to soak up some of the sauce in the fridge (hello flavor infusion!)
Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mit to transfer pot to oven, uncovered, for about 10 minutes or until hot and melty!
Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.