Vegan One Pot Enchilada Pasta comes together in under 30 minutes. Healthier than its traditional counterpart, this dish is the perfect weeknight meal.
I’m not a fan of tex-mex, with the possible exception of a good non-tex-mex-ey taco. Yeah, I know, I’ll wait while you grab your pitchfork. I talked to someone recently about how much they love enchiladas. I just don’t get it. Enchiladas are just soggy tortillas. Why not marinate a burrito for a few hours, smother it in cheese, then eat it with a spoon? It’s basically the same thing.
This conversation got me thinking though. The flavors of enchiladas aren’t too bad. And I recently discovered my new favorite food – Red Lentil Pasta. Why not mix the good parts of the enchilada – AKA the non-soggy tortilla parts – with the high protein pasta? Thus, I bring you Vegan One Pot Enchilada Pasta!
This recipe is great for those busy nights when you don’t want to cook. It has absolutely no chopping or prep work unless you choose to add the optional avocado. Even the spices could be exchanged for pre-made taco seasoning. And the best part, there’s only one pot to clean.
Starting with the frozen vegetables, saute them in the pot with a little oil. Cook until the water has evaporated and the corn is starting to brown. Add all remaining ingredients except for the optional toppings. Cook until the pasta is soft. There will still be a lot of sauce remaining but the pasta will continue to absorb it. And besides – enchiladas are a saucy food.
Ingredients
- 1 tbs oil
- 1 Box Red Lentil Pasta (10 oz)
- 2 Cups Veggie Broth
- Enchilada Sauce (28 oz)
- 1 lb Frozen Onion & Peppers
- 1 cup Frozen Corn
- 1 Can Black Beans
- 1 tbs Chili Powder
- 1/2 tbs Cumin
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder or 1 tsp Garlic Paste
- 2 tsp Oregano
- Salt
- Pepper
- 1/2 tsp Cayenne Pepper
- Optional: Nutritional Yeast, Avocado, Vegan Cheese, lime wedges
Instructions
- Add the oil, corn, and peppers to the pot. Saute until the corn starts to brown.
- Add all remaining ingredients, except for the optional toppings, to the pot and bring to a boil.
- Reduce to a simmer. Cook for 7-10 minutes or until the pasta is soft, stirring constantly.
- Serve immediately and top with any of the optional toppings
Nutrition Facts
Vegan One Pot Enchilada Pasta
Serves
| Amount Per Serving | ||
|---|---|---|
| Calories | 372 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 737 | 30.7% | |
| Total Carbohydrate 57 | 19% | |
| Dietary Fiber | 0 | |
| Sugars 12 | ||
| Protein 17 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Parsimonious Pea
