Go Back
- 8 oz penne pasta - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chiles - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - Fresh cilantro for garnish - Sour cream for serving (optional) Gathering these ingredients makes the cooking process easy and fun. Start with the penne pasta. This pasta shape holds sauce well. Next, grab some olive oil for sautéing. An onion and garlic add great flavor. Choose a bell pepper for color and crunch. Black beans give protein and texture. Diced tomatoes with green chiles add zest. Spices are key. Chili powder and cumin bring warmth. Don't forget salt and pepper to taste. Corn adds sweetness. The cheeses melt beautifully together. Cheddar and Monterey Jack create a creamy finish. Finally, fresh cilantro brightens the dish. Sour cream is optional but adds a creamy touch. With these ingredients, you are on your way to a tasty meal! {{ingredient_image_1}} - Bring salted water to a boil in a large pot. - Add the penne pasta and cook until it is al dente. - Drain the pasta and set it aside for later. - Heat olive oil in a large skillet over medium heat. - Add the diced onion and cook until it turns translucent, about three to four minutes. - Then, add minced garlic and diced bell pepper. Cook for another three minutes until they soften. - Stir in black beans, diced tomatoes with green chiles, chili powder, and cumin. - Season with salt and pepper, then let the mixture simmer for about five minutes. This helps the flavors blend well. - Add the cooked pasta and corn kernels to the skillet. Stir until everything is mixed well. - Sprinkle in half of the cheddar and Monterey Jack cheeses. - Stir gently until the cheeses start to melt and coat the pasta. - Preheat your oven to 350°F (175°C). - Transfer the pasta mixture into a greased baking dish. Top with the remaining cheese. - Bake for about 15 to 20 minutes, or until the cheese is melted and bubbly. To avoid overcooking pasta, cook it only until it is al dente. This means it should be firm but not hard. When you drain the pasta, do not rinse it. Rinsing can wash away the starch that helps the sauce cling. Simmering your sauce is key for flavor. It allows spices and ingredients to blend well. Let it cook for at least five minutes. This way, the flavors become rich and bold. For the best flavor, combine cheddar and Monterey Jack cheese. Their creamy textures melt well and add depth. You can also try mixing in pepper jack for a spicy kick. If you prefer non-dairy options, use vegan cheese. Look for brands that melt well. Nutritional yeast can also add a cheesy flavor without dairy. To enhance your dish, serve it with a side salad. A simple green salad with a light dressing works great. You can also add tortilla chips for crunch. For garnishing, fresh cilantro adds a pop of color and flavor. A dollop of sour cream on top can make it richer. You can also sprinkle some lime juice for brightness. Pro Tips Cook Pasta Al Dente: Make sure to cook your penne pasta al dente for the best texture. This will prevent it from becoming mushy once mixed with the sauce and baked. Customize Your Veggies: Feel free to add or substitute any vegetables you like! Zucchini, spinach, or jalapeños can add extra flavor and nutrition. Layer Your Cheese: For a cheesier dish, layer the cheese throughout the pasta mixture instead of just on top. This ensures every bite is deliciously cheesy. Make Ahead: You can prepare this dish ahead of time and store it in the refrigerator. Just bake it when you're ready to serve for a quick and easy meal! {{image_2}} You can easily customize Cheesy Enchilada Pasta with protein. For a hearty meal, add cooked chicken or ground beef. Simply cook the meat in the skillet before adding the vegetables. For a vegetarian option, try adding cooked lentils or crumbled tempeh. Both choices pack in protein while keeping the dish filling and tasty. Want more heat? Add chopped jalapeños or a pinch of cayenne pepper. You can also use hotter chili powder for a spicy kick. If you prefer milder flavors, skip the spicy peppers and use sweet paprika instead. Adjust the spices to fit your taste and enjoy a dish that's just right for you. If you're gluten-free, swap penne pasta for gluten-free pasta. Look for options made from rice or quinoa. Ensure that your canned goods are also gluten-free. Use gluten-free chili powder and other spices. This way, everyone can enjoy Cheesy Enchilada Pasta without worry. To store leftovers, let the dish cool down first. Then, place it in an airtight container. I recommend using glass or plastic containers with tight seals. They keep the food fresh longer. Make sure to store it in the fridge within two hours of cooking. This helps prevent bacteria growth. If you want to freeze this dish, use a freezer-safe container. Leave some space at the top for expansion. This dish freezes well for up to three months. When you're ready to eat, take it out of the freezer. Thaw it in the fridge overnight for best results. You can reheat it in the oven or microwave until hot. In the fridge, Cheesy Enchilada Pasta lasts about three to four days. In the freezer, it can stay good for up to three months. Always check for signs of spoilage. If you see any mold or smell something off, throw it away. Keeping an eye on your food helps keep you safe. Yes, you can make Cheesy Enchilada Pasta ahead of time. Cook the pasta and prepare the sauce. You can then mix them and store it in the fridge. When you are ready to eat, bake it for about 20 minutes. This saves time and makes dinner easy. If you don’t have penne, you can use other pasta shapes. Fusilli, rigatoni, or even macaroni work well. Choose a shape that holds the sauce nicely. Each option adds a fun twist to the dish. Definitely! This dish is already mostly vegetarian. Just ensure that you use vegetable broth instead of chicken broth. You can add more veggies like zucchini or mushrooms for extra flavor. It will still be delicious! Reheat Cheesy Enchilada Pasta in the oven or on the stove. If using the oven, cover it with foil to keep it moist. Heat it at 350°F (175°C) until warm, about 15-20 minutes. On the stove, add a splash of water and heat it gently. Yes, you can make this recipe in one pot! Start by cooking the pasta, then add the vegetables and sauce right in the same pot. This saves time on cleanup. Just make sure to stir well for even cooking. This blog post covered all you need for a tasty Cheesy Enchilada Pasta. You learned about key ingredients, step-by-step cooking, and tips to make it great. Focus on cheese choices, spice levels, and storage tips to keep it fresh. Whether you want to add meat or go vegetarian, this dish is flexible. Enjoy making this recipe, and don’t hesitate to experiment. Your kitchen adventures can lead to fun flavors and happy meals.

Cheesy Enchilada Pasta

A delicious and cheesy pasta dish with a southwestern twist, featuring black beans, corn, and two types of cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • for garnish fresh cilantro
  • for serving (optional) sour cream

Instructions
 

  • In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and diced bell pepper, cooking for an additional 3 minutes until softened.
  • Stir in the black beans, diced tomatoes with green chiles (including juice), chili powder, cumin, and season with salt and pepper. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
  • Add the cooked penne pasta and corn kernels to the skillet. Stir until well combined, ensuring the pasta is evenly coated in the sauce.
  • Sprinkle in half of the cheddar and Monterey Jack cheeses. Gently stir until the cheeses start to melt and coat the pasta evenly.
  • Preheat your oven to 350°F (175°C). Transfer the enchilada pasta mixture into a greased baking dish. Top with the remaining cheese. Bake for about 15-20 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes. Top with fresh cilantro and serve warm with a dollop of sour cream if desired.

Notes

Feel free to add more vegetables or adjust the spice level to your preference.
Keyword cheesy, enchiladas, pasta, vegetarian