A vegetarian friend sent me a version of this enchilada pasta recipe that included cheese and sour cream. Of course, I couldn’t let that stand- I had to make my own vegan version. Sometimes that works out, and sometimes it just doesn’t taste right. This recipe, however, is so good the way I make it that we scrape the pot and fight over the leftovers.

Feel free to make your own enchilada sauce for this recipe, or use store-bought (watch for oil!) In the coming weeks, I’ll experiment with making my own- so if you have a recipe for me to try, let me know in the comments.

In the meantime, Enjoy!

Crystal's Recipes

Enchilada Pasta - vegan, oil-free

All the deliciousness of enchiladas, with no oil, dairy, or meat!

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Cook Time 30

Servings: 6

Course: Dinner

Calories:

Ingredients Method

Ingredients

8 oz whole wheat penne
28 oz red enchilada sauce
28 oz crushed tomatoes
16 oz fat-free re-fried beans
16 oz black beans
1 tbsp cumin
1 tbsp chili powder
12 oz frozen corn, or frozen mixed vegetables

Method

In a large stock pot, combine enchilada sauce, crushed tomatoes, and spices.
Heat to nearly boiling, then add the re-fried beans and penne, stirring frequently.
After 10 minutes, add black beans and frozen corn, stirring well until the vegetables are thawed and hot.
Serve with a shake of nutritional yeast if you'd like for extra protein and a cheesy taste.