With a hearty, robust sauce, lots of veggies and black beans, Black Bean Veggie Enchilada Rotini One-Pot Pasta is a delightful recipe for sharing.
When sports players make a game-winning play, it’s all high fives and calls of “good game.” When a cook brings a particularly good dish to the work potluck, the nearly empty dish and compliments of coworkers are evidence of good work.
This dish drew raves at my office potluck, an annual party to celebrate the holidays. This Black Bean Veggie Enchilada Rotini One-Pot Pasta recipe comes from my newest cookbook, the One-Pot Pasta cookbook, which comes out on Jan. 15, 2019.
But you can try the recipe sooner. In fact, I encourage it. That’s why I am sharing it today.
My son, a devoted lover of all things enchiladas, inspired this recipe. I wanted there to be something in the cookbook that he would adore. Whenever enchiladas are a menu option, you can bet he’ll want to order them.
Now, whenever I make Black Bean Veggie Enchilada Rotini One-Pot Pasta, he wants to eat it. Success.
Black Bean Veggie Enchilada Rotini One-Pot Pasta is a hearty pasta with two kinds of peppers, red onions, black beans and a robust, well-seasoned enchilada sauce. And it’s super easy to make. In fact, aside from the chopping and measuring, this recipe is almost hands-off.
All the ingredients are mixed together (including the pasta!) in a pot. I love using my Dutch oven for this — the tightness of the lid helps. This cooks for a total of about 30 minutes and then it’s ready to serve. Seriously, it’s that easy. The pasta cooks right in the sauce.
It’s delicious served hot from the stove (that’s how I served it at the office potluck!) but if you want extra pizazz for this dish, you can also serve it with toppings like cheese, cubed avocado, diced onions and diced tomatoes.
Black Bean Veggie Enchilada Rotini
- 1 15.5- oz can black beans , drained and rinsed
- 1 sweet bell pepper (red, orange or yellow), diced
- 1 green bell pepper , diced
- 1 red onion , diced
- 1 28- oz can tomato puree
- 1 ½ cups vegetable stock or broth
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 8 oz dried rotini
- Optional toppings: diced onions , shredded cheddar cheese, diced avocado, crumbled tortilla chips
- Combine all ingredients (except toppings) in a large pot or Dutch oven. Cover and bring to a boil over medium high heat. Stir and then reduce heat to medium-low. Simmer for 16-20 minutes, until pasta is tender.
- Let sit for 5 minutes before serving
- Taste and adjust seasonings as desired. Served with desired toppings.
Do you need this cookbook? The ONE-POT PASTA cookbook is available for preorder now.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.