Enchilada Pasta Bake
Dotted with colorful veggies, velvety pockets of cheese, and an array of vibrant spices, this baked Mexican pasta is the fusion dish of your dreams! There’s no better way to spice up a pasta dish than adding in some homemade enchilada sauce for a fun twist!
Ingredients
Enchilada Sauce (makes 2 cups):
- 3 tbsp olive oil
- 2 tbsp all purpose flour
- 1 tsp red chili powder
- 1/4 tsp oregano
- 1/2 tsp garlic powder
- 1 tsp cumin powder
- 1 cup tomato puree
- 2 cups vegetable stock , or water
- pinch cinnamon
- pinch sugar
- salt , to taste
- black pepper , to taste
Pasta:
- 3 tbsp olive oil
- 3 cups mini penne pasta
- 1 cup black beans
- 1/3 cup onions , diced
- 1/3 cup mixed color bell peppers , diced
- 1/2 cup corn
- 1 tbsp garlic , minced
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/2 tsp red chili flakes
- 1 cup enchilada sauce , made from above ingredients
- 1/3 cup sour cream
- salt , to taste
- black pepper , to taste
- 1/3 cup mozzarella balls
- 1/3 cup shredded cheese
- 1/4 cup olives , diced
- jalapenos , sliced
Toppings:
- 1 avocados , mashed or sliced
- 1/4 cup cilantro , finely chopped
- tortilla chip strips
- lemon wedges
Instructions
Enchilada Sauce (makes 2 cups for storage and later use):
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For the enchilada sauce, start by heating the oil in a small saucepan until sizzling. Then, add in the flour and spices, whisking vigorously.
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Once well combined and fragrant, add in the tomato puree and cook for a minute until deepened in color.
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Then, gradually whisk in the vegetable stock and let it cook for 5-7 minutes on medium heat until it forms a smooth, silky sauce.
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Remove the sauce from the heat and set aside.
Pasta:
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For the pasta, begin by boiling the pasta as per a packet instructions in salted water. Drain once al dente and keep aside.
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In a large saucepan, heat the olive oil. Then, add in onions and garlic and saute for a minute on medium heat.
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Then, add in the black beans, corn,, bell peppers, paprika, chili flakes, salt, pepper, garlic powder, cumin, and oregano. Sauté for 2-3 minutes or until fragrant. Make sure that you don't over cook the vegetables. The vegetables should remain crisp.
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Then add in 1 cup enchilada sauce that you made previously. Cook for 2-3 minutes.
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Then, add in the sour cream and pasta. Mix until well combined and take it off the heat.
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In an oven safe dish, layer half the pasta, followed by a layer of hand torn mozzarella balls. Top it off with the remaining pasta, shredded cheese, olives and jalapenos.
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Broil on high for 5-7 minutes or until the cheese is golden brown.
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Garnish with avocado, cilantro, tortilla chip strips and lemon wedges and enjoy!
Recipe Notes
- Since we're only using about half of the enchilada sauce, you can store the rest in an airtight container in the fridge and use it whenever you’re in the mood for enchiladas! It should be good for 1-2 weeks.
- You can use any pasta of your choice; just be sure to adjust the quantity of the enchilada sauce so that it doesn't dry out.
- You can also use store bough enchilada sauce instead of the homemade one.