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One-Pan Vegan Enchilada Pasta
This one-pan vegan enchilada pasta is a new spin on two of your favorite dishes! Pasta and enchiladas combine to create this decadent, flavorful, and filling dish. Plus, it's made in just one pot for easy cleanup. Hope you're hungry!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner
Cuisine:
Mexican
Servings:
4
Calories:
390
kcal
Author:
Michelle Cehn | World of Vegan
Ingredients
Enchilada Pasta:
2
tablespoons
olive oil
2
cloves
garlic
large cloves, minced
½
yellow onion
diced
1
10-ounce
package
vegan beefy crumbles (any variety)
1
tablespoon
taco seasoning mix
2
cups
water
2
teaspoons
vegetable bouillon
we used Better Than Bouillon's "No Chicken Base"
1
15-ounce
can of red enchilada sauce
8
ounces
rotini pasta
about 3 cups of dried rotini
½
cup
vegan shredded cheese
any variety
Toppings:
¼
cup
sliced black olives
¼
cup
chopped cilantro
1
medium
jalapeno
sliced
½
large
ripe avocado
cubed
1
lime
sliced into wedges
Instructions
In a large sauté pan (with a lid), heat oil over medium heat, add garlic and onions, and sauté for 3 minutes.
Add vegan beefy crumble and taco seasoning and sauté until cooked (about 5 minutes).
Add water, Better Than Bouillon, enchilada sauce, and pasta and bring to a boil. Reduce the heat to low and cover with the lid.
Cook on low, with pan covered for 15 minutes.
Remove the lid and allow to simmer for an additional 5 - 10 minutes until the pasta is cooked through and the sauce has thickened.
Remove from heat and stir in shredded vegan cheese, reserving some to sprinkle on top for serving.
Garnish with sliced black olives, cilantro, jalapeno, avocado, and lime wedges and enjoy!
Nutrition
Serving:
1
g
|
Calories:
390
kcal
|
Carbohydrates:
66
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
1403
mg
|
Potassium:
201
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
777
IU
|
Vitamin C:
9
mg
|
Calcium:
30
mg
|
Iron:
2
mg