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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.