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Enchilada Pasta Revealed

Posted Aug 14 2009 6:48pm

Okay, I made a point to type this out earlier this morning so I wouldn’t forget to post the “recipe” today.

I love this dish and how it came out! Since we had a potluck at church on Sunday, I wanted something that would be easy to take and heat up. I kept thinking of doing veggie enchiladas, but I would have no way to heat up a huge pan of enchiladas once we were there. And I didn’t want to have to roll up tons of enchiladas the night before either.

So Veggie Enchilada Pasta was born!


Sorry I don’t have the actual amounts – I just threw things in the pot until it looked like I had enough for the potluck + some for us this week. Adjust for your servings, but I don’t think anything can go wrong with this recipe.

  • Zucchini, diced
  • Yellow squash, diced
  • Black beans, drained/rinsed
  • Pinto beans, drained/rinsed
  • Fresh or frozen corn
  • Garlic
  • Scallions
  • Big can of enchilada sauce
  • Crushed tomatoes (canned or good fresh ones if you have some)
  • Can of rotel
  • Ancho chili powder
  • Cumin
  • cayenne
  • Whole wheat pasta (shape of your choice)
  • Water
  1. In large pot, sauté zucchini and squash in a little oil, salt and pepper until softened a bit. Take out of pan and set aside.
  2. Add scallions and garlic to pot and let them cook for a few minutes. Add in the beans, tomatoes/rotel, spices and enchilada sauce. Bring to a boil and let simmer for 5-10 minutes to let the flavors mix together.
  3. Add in pasta (I used a whole bag of whole wheat noodles – I guess a pound?) and more water, if needed. Let the pasta cook in the pot.
  4. Once the pasta is cooked, stir in the corn and the zucchini and squash. I waited until the end to add the squash back in so it wouldn’t get too soggy.


This stuff reheats really well. Perfect for easy lunches during the week!

For lunch today, I had another serving of this pasta and more leftover roasted broccoli from dinner the other night.



I can guarantee it tastes better than it looks  :)   I was honestly just trying to keep my red-stained gladware container out of the shot!

I really like leftovers, if you can’t tell. I also don’t like to waste food, but I never have to worry about that as long as the food is good the first time around!

Who else has stained tupperware/gladware containers?

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