Welcome to my new weekly ritual: One Skillet Cheesy Vegan Enchilada Pasta Recipe. Without a doubt, one of the worst parts about cooking is cleaning up. Are you the kind of home chef that puts every ingredient in its own little bowl and pretends she’s on a cooking show? Do you make sound effects when you add each ingredient to your recipe? That workflow definitely makes for a more organized (and fun) cooking experience, but gah! The dishes! With a toddler in tow and another babe on the way, I’m all about not doing a thousand dishes after I cook dinner. These days, I’m very into one-pot meals with minimal cleanup.
What we have here is a one-pot dinner that checks every box. It’s flavorful, satisfying, cheesy, and just a tad spicy. You can customize this vegan enchilada pasta recipe with whatever veggies you have chilling in your crisper drawer. And, it’s easy to make gluten-free with the right kind of pasta.
I used gluten-free quinoa/brown rice pasta and it turned out just perfect. There’s no need to cook the noodles before adding them to your meal. They simmer right in the enchilada sauce and get infused with tons of delicious flavor. You’ll definitely want to use a deep skillet for this recipe – there’s a lot going on and you don’t want any spillage.
Our Sriracha Cheddar Cheeze Spread is a perfect match for all of the Mexican flavors in this One Skillet Cheesy Vegan Enchilada Pasta Recipe. Just scoop it into the finished recipe and stir into creamy oblivion. It takes the texture and flavor to a new level! Topping with avocado is optional (but is it really?) and green onion + cilantro add a fresh kick to this comforting dish. It comes together fast, making it ideal for a weeknight dinner the entire family will love!
Ps. Let me know on Instagram if you make this Vegan Enchilada Pasta and what you thought of it!
Peace.Love.Plants.
Tiffany
Skillet Cheesy Vegan Enchilada Pasta Recipe
Serves 4
Ingredients
- 1 Tbsp. olive oil
- ¾ cup onion, chopped
- 3 cups of chopped veggies (I used zucchini and mushrooms)
- 1 tsp. chili powder
- ½ tsp. cumin
- 1 tsp. salt
- 8 oz. pasta (rotini, penne, mostaccioli, or macaroni)
- 1¼ cups enchilada sauce
- 1 15-oz. can diced tomatoes
- 2 cups of water
- 1 15-oz. can black beans, drained and rinsed
- 1 5-oz. Plant Perks Sriracha Cheddar Cheeze Spread
- Juice of 1 lime
- Chopped avocado, green onion & cilantro, for topping
Instructions
- Warm the olive oil in a large, deep skillet over medium heat. Add the onion and cook until soft, about three minutes.
- Add the chopped veggies and season with chili powder, cumin, and salt. Stir to coat the vegetables in the spices.
- Add the dry pasta, enchilada sauce, diced tomatoes, black beans, and two cups of water to the skillet and stir to combine.
- Bring the mixture to a rapid simmer, stirring frequently to submerge all of the noodles in the liquid. Continue cooking until the pasta is cooked through, about 9 to 10 minutes.
- Remove from heat. Stir in the Sriracha Cheddar Cheeze Spread and the lime juice. Garnish with chopped avocado, green onion, and cilantro. Serve warm.