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Per serving
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- 1
Char the peppers and corn (worth the two minutes)
Chop both bell peppers. Set a Dutch oven or deep skillet over medium-high with a splash of oil and add the peppers and corn. Let them sit without stirring for a minute or two so they pick up some color. You can skip this step entirely and dump everything in cold — it still works — but this is where the roasted flavor comes from, and it costs you nothing extra to clean.
- 2
Everything else goes in the same pot
Add the uncooked pasta, vegetable broth, drained and rinsed black beans, undrained diced tomatoes, enchilada sauce, and taco seasoning. Stir well so the seasoning distributes and the pasta is submerged. No draining, no separate pasta pot — the pasta cooks right in the sauce and the starch it releases is what thickens everything.
- 3
Simmer uncovered 12 to 15 minutes
Bring to a boil, then reduce the heat to a steady simmer. Cook uncovered until the pasta is al dente and the sauce has thickened slightly, 12 to 15 minutes, stirring every few minutes so nothing catches on the bottom. Uncovered matters here — you want the liquid to reduce, not sit there.
- 4
Melt in the cheese and serve
Kill the heat, add the shredded cheddar, and stir until it melts into the sauce. Serve straight from the pot with chopped cilantro and lime wedges. The lime is not optional in my house — it wakes the whole thing up.
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One-Pot Black Bean Enchilada Pasta
Created by: OnePotWonders
Ingredients
- 4 cup mini penne pasta
- 4 cup vegetable broth
- 15 oz black beans
- 14 1/2 oz diced tomatoes
- 1 yellow bell pepper
- 1 red bell pepper
- 1 cup corn
- 10 oz enchilada sauce
- 2 tbsp taco seasoning
- 1/2 cup cheddar cheese
- cilantro
- lime
Instructions
- Char the peppers and corn (worth the two minutes)Chop both bell peppers. Set a Dutch oven or deep skillet over medium-high with a splash of oil and add the peppers and corn. Let them sit without stirring for a minute or two so they pick up some color. You can skip this step entirely and dump everything in cold — it still works — but this is where the roasted flavor comes from, and it costs you nothing extra to clean.
- Everything else goes in the same potAdd the uncooked pasta, vegetable broth, drained and rinsed black beans, undrained diced tomatoes, enchilada sauce, and taco seasoning. Stir well so the seasoning distributes and the pasta is submerged. No draining, no separate pasta pot — the pasta cooks right in the sauce and the starch it releases is what thickens everything.
- Simmer uncovered 12 to 15 minutesBring to a boil, then reduce the heat to a steady simmer. Cook uncovered until the pasta is al dente and the sauce has thickened slightly, 12 to 15 minutes, stirring every few minutes so nothing catches on the bottom. Uncovered matters here — you want the liquid to reduce, not sit there.
- Melt in the cheese and serveKill the heat, add the shredded cheddar, and stir until it melts into the sauce. Serve straight from the pot with chopped cilantro and lime wedges. The lime is not optional in my house — it wakes the whole thing up.