Creamy Vegetarian Enchilada Pasta

PASTA. When I get stressed, I crave pasta. Cheesy or creamy pasta. So, when I saw this recipe for Sour Cream and Jalapeño Chicken Enchilada Pasta, my stomach was all like, “FEED ME, NOW.”

But, I didn’t have any chicken on hand and meat has been really expensive lately, so I decided to try to make a vegetarian version… and I ended up changing it quite a bit in the process (what else is new?). Anyway, my version is still super scrumptious, very filling, and relies on beans and corn to help fill out the pasta. The pasta cooks right in a delicious mix of vegetable broth, green chiles, and spices to make the whole dish packed with flavor, not to mention really easy (one skillet!). Sour cream is stirred in at the end to make everything rich and indulgent, then just a little cheese is sprinkled on top. I went light on the cheese, cuz that’s been hella expensive lately, too.

Oh man… I just realized that a diced up avocado would be awesome on this. If you have extra cash, get an avocado! Do it!

Creamy Vegetarian Enchilada Pasta

Creamy Vegetarian Enchilada Pasta - BudgetBytes.com

4.75 from 31 votes
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Creamy Vegetarian Enchilada Pasta

This super creamy and flavorful Vegetarian Enchilada Pasta is super fast and uses only one skillet for easy clean up! 

Total Cost $6.68 recipe / $1.67 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6 servings
Author Inspired by Cookingforkeeps.com

Ingredients

  • 1 Tbsp olive oil $0.16
  • 2 cloves garlic $0.16
  • 4 oz can green chiles $0.87
  • 1 cup frozen corn kernels $0.60
  • 15 oz can pinto (or black) beans $1.19
  • 1 tsp cumin $0.10
  • 1/4 tsp red pepper flakes $0.02
  • 8 oz wide egg noodles $1.46
  • 2 cups vegetable broth $0.27
  • 1/2 cup sour cream $0.71
  • 3 green onions, sliced $0.20
  • 1/4 bunch cilantro (optional) $0.25
  • 2 oz shredded pepper jack cheese $0.69

Instructions

  1. Mince the garlic and sauté it in a skillet with olive oil over medium-low heat for 2-3 minutes, or until soft and fragrant. Add the can of green chiles (with juices), frozen corn kernels, can of beans (rinsed and drained), cumin, and red pepper to the skillet. Stir well.
  2. Add the uncooked pasta and vegetable broth to the skillet. The broth will not fully cover the noodles. Place a lid on the skillet, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 10 minutes, stirring well half way through.
  3. While the skillet is simmering, slice the green onions, roughly chop the cilantro, and shred the cheese.
  4. After ten minutes of simmering, the noodles should be tender and most of the liquid absorbed. Stir the skillet well, then add the sour cream and stir until it has fully coated the pasta. Stir in most of the sliced green onions and cilantro, reserving a little to sprinkle over top.
  5. Sprinkle the shredded cheese over the skillet, place the lid back on top, and let the residual heat melt the cheese. Once melted, add the remaining green onions and cilantro to the top of the pasta. Serve hot.

Recipe Notes

Egg noodles are thin and light allowing them to cook easily in this skillet dish, even when not fully covered by liquid. Other conventional types of pasta may not cook as easily.

Creamy Vegetarian Enchilada Pasta - BudgetBytes.com

 

Step by Step Photos

Garlic and Oil

Begin my mincing two cloves of garlic, then sautéing them in one tablespoon of olive oil over medium-low heat for 2-3 minutes, or until the garlic is soft and fragrant.

Green Chiles, Corn, Beans, Spices

Next, add one 4-oz. can of diced green chiles, 1 cup of frozen corn kernels (no need to thaw them), one 15-oz can of beans (pinto or black beans, rinsed and drained), 1 tsp of cumin, and 1/4 tsp red pepper flakes (less if you’re sensitive to heat). Stir these ingredients together well.

Noodles and broth

Add 8 oz. uncooked wide egg noodles and 2 cups of vegetable broth to the skillet. The broth will not cover the noodles, but that’s okay. While it’s simmering with the lid on, the steam will cook the upper noodles while the lower noodles simmer in the broth. 

Simmer Skillet

Place the lid on the skillet, turn the heat up to high, and let it come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 10 minutes. Stir it well once, half way through.

Chop Cilantro, onions, cheese

While the skillet is simmering, slice three green onions, roughly chop about 1/4 bunch of cilantro, and shred about 2 oz. of pepper jack cheese.

Sour Cream and Greens

After simmering for ten minutes, the noodles should be tender and most of the liquid absorbed. Stir in 1/2 cup of sour cream. Add most of the sliced green onions and cilantro, saving just a little for the top.

Creamy Vegetarian Enchilada Pasta - BudgetBytes.com

Lastly, sprinkle the cheese over top, place the lid back on the skillet for a few minutes, and let the residual heat melt the cheese. Sprinkle the remaining cilantro and green onion over top, then serve.

Creamy Vegetarian Enchilada Pasta - BudgetBytes.com

Oooh, creamy comfort.