Name: Healthy Vegetarian Enchilada Pasta (gluten-free)
Cook time: 10 min
Total time: 10 min
Ingredients: 16 ounces of gluten-free pasta/noodles (I used this brand but anything works!); 1 15-ounce can of organic black beans (I prefer no salt added); 1 15-ounce jar of enchilada sauce (I only used about 3/4 of it! and cannot find the link to the one I used online but any works!); 1/2 cup shredded non-dairy cheddar cheese (can use regular cheese too!); Optional mix-in’s: Avocado, sour cream (I used coconut yogurt), sliced tomatoes, crusted tortilla chips on top

Healthy Vegetarian Enchilada Pasta (gluten-free)

★★★★★

5 from 1 review

Healthy One-Pot Enchilada Pasta made with 4 key ingredients for a quick and easy dinner for the family! Plus it is gluten-free, dairy free-friendly and ready in 10 minutes.

Cook Time: 10 mins
Total Time: 10 minutes

Yield: 4 servings 1x

Ingredients

Scale

16 ounces of gluten-free pasta/noodles (I used this brand but anything works!)
1 15-ounce can of organic black beans (I prefer no salt added)
1 15-ounce jar of enchilada sauce (I only used about 3/4 of it! and cannot find the link to the one I used online but any works!)
1/2 cup shredded non-dairy cheddar cheese (can use regular cheese too!)
Optional mix-in’s: Avocado, sour cream (I used coconut yogurt), sliced tomatoes, crusted tortilla chips on top

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Instructions

Cook pasta according to instructions
Add the pasta back to the pot after straining and mix in the beans and enchilada sauce until fully combined
Then mix in the cheese while still hot and mix again (it’ll get all creamy and cheesy!)
Serve in bowl of choice when your favorite mix-in’s

Notes

*Leftovers will stay good for 5 days in the fridge

Author: Rachel