Skillet Enchilada Pasta Recipe

Name: Skillet Enchilada Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 1/2 whole Yellow Onion, Thinly Sliced; 1 whole Small Red Bell Pepper, Seeded And Chopped; 3/4 cups Frozen Corn Kernels; 15 ounces, weight Canned Black Beans, Drained And Rinsed; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cumin; 3 cups Green Enchilada Sauce (store Bought Or See My Recipe Box For Enchilada Gravy); 1 pound Whole Wheat Pasta, Cooked According To Package Instructions For Slightly Less Than Al Dente; 2 whole Roma Tomatoes Seeded And Chopped; 1 cup Fresh Chopped Cilantro; 4 ounces, weight Crumbled Feta Cheese; 8 whole Tortilla Chips, Crushed (optional); Sour Cream (optional); Hot Sauce, Optional

Servings: persons

1 teaspoon Olive Oil
1/2 whole Yellow Onion, Thinly Sliced
1 whole Small Red Bell Pepper, Seeded And Chopped
3/4 cups Frozen Corn Kernels
15 ounces, weight Canned Black Beans, Drained And Rinsed
1/2 teaspoons Salt
1/2 teaspoons Ground Cumin
3 cups Green Enchilada Sauce (store Bought Or See My Recipe Box For Enchilada Gravy)
1 pound Whole Wheat Pasta, Cooked According To Package Instructions For Slightly Less Than Al Dente
2 whole Roma Tomatoes Seeded And Chopped
1 cup Fresh Chopped Cilantro
4 ounces, weight Crumbled Feta Cheese
8 whole Tortilla Chips, Crushed (optional)
Sour Cream (optional)
Hot Sauce, Optional

1
In a large skillet heat olive oil over medium high heat.
2
Add sliced onions and saute until fragrant, about 3 minutes.
3
Fold in red pepper and saute for additional 3 minutes.
4
Stir in corn and black beans.
5
Season with salt and cumin.
6
Pour in enchilada sauce and heat to a low boil.
7
Fold in cooked pasta, then reduce heat to medium low, cover and cook for about 5 minutes.
8
To serve, top 1 1/2 cups of pasta mixture with chopped tomatoes, cilantro and feta.
9
Add crushed tortilla chips, a dab of sour cream and a dash of hot sauce (all optional).
10
Enjoy!
11
Nutrition Info per 1 serving (without additional toppings): 320 calories, 3 g fat, 12.5 g protein, 60 g carbohydrates, 11 g fiber

763

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 1/2 whole Yellow Onion, Thinly Sliced, 1 whole Small Red Bell Pepper, Seeded And Chopped, 3/4 cups Frozen Corn Kernels, and more.

Yes, Skillet Enchilada Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Enchilada Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions