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!

Course dinner

Cuisine Mexican

Keyword one-pan meal, one-pan recipe, vegan enchilada

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 390kcal

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