Sometimes I lie awake at night thinking about food. That is the time of day my brain functions at its best. I think about all the different food variations and ingredients I could possibly combine. So here is one such recipe I cooked up before I fell asleep. Y’all know Mexican food is my favorite cuisine. I wanted to make a Mexican Pasta dish, sorta fusion, that would have all the southwestern flavors in a pasta dish. This dish has it all… sour cream, black beans, cheese, loads of flavor and pasta. So mouthwatering and delectable.
black bean enchilada pasta is:
Creamy Delicious Flavorful Mouthwatering Comforting Whole Wheat or Gluten-Free option available
How to make Black Bean Enchilada Pasta step by step?
- Start by boiling a pot of water on high heat.
- Proceed to chop the scallions, garlic, jalapenos, and onion.
- Heat a dutch oven on medium heat, once hot, add oil. Add the scallions, garlic and jalapenos. Cook for a few minutes until soft.
- Add the chopped onion. Stir and cook for about 5 minutes until soft.
- Add tomatoes.
- Cover with a lid and cook for 5 minutes.
- In the meantime, open up a can of black beans and enchilada sauce. Drain the black beans.
- Back to the tomato onion mixture… this is what you should have. Smash the tomatoes.
- Add the enchilada sauce.
- Cover with a lid on low-medium heat for 7-9 minutes.
- Lightly salt the pasta for the water, and add the whole wheat pasta shells.
- Once the pasta is al dente, turn off the gas for the pasta.
- Check on the enchilada sauce. Once it’s bubbling away, add the sour cream, black beans and taco seasoning. Stir.
- Add 1 cup of cheese. Turn off the stove and gently stir.
- Add the pasta shells little by little to the creamy sauce. Stir as you add pasta.
- Result.
- Top with 1/2 cup of cheese and chopped cilantro. Cover with a lid. The cheese will melt.
- This is what you should have. Serve immediately.
