Vegetable and Black Bean Enchilada Pasta

Vegetable and Black Bean Enchilada Pasta |

It’s mexican food wednesday! I know, that’s not really a thing. But I get super antsy whenever I wait too long before sharing another mexican recipe with you.

And yes, I fully realize it’s only been two weeks since the grape salsa. However, two weeks is far far too long. We all need a mexican food fix, yes?

Or maybe it’s just me who has a veryyy hard time not eating tacos or enchiladas or something along those lines at least once or twice a week.

Vegetable and Black Bean Enchilada Pasta |

And today we’re doing super simple. We’re talking nice and easy and yet so tasty that you’re going to want to give me a hug. Because this right here is most definitely a weeknight dinner winner. Such a fun phrase to say!

So. We’re going to boil some pasta. Meanwhile, we’re going to cook a few veggies in a skillet. And then! We’re going to smother it all in finger licking good enchilada sauce, cheese (very important business!) and throw in some black beans and cilantro for added fun.

And did I mention that we’re using fresh corn? I swoon all over the place whenever I eat it right now because it is just. so. good. But don’t worry, during the winter you can definitely use frozen corn instead. Yes, you are absolutely going to want to make this all year round.

Vegetable and Black Bean Enchilada Pasta |

Enchilada wednesday! Let’s do this!

Vegetable and Black Bean Enchilada Pasta
Prep time
Cook time
Total time
Yield: 4 to 6 servings
  • 1 pound whole wheat linguine
  • about 1 ¼ cups enchilada sauce, store-bought or homemade
  • ½ cup freshly grated pepper jack cheese
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 squash, chopped
  • 2 ears fresh corn, kernels removed
  • ¼ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • pinch of cayenne pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • crumbled goat cheese, for garnish
  • chopped fresh cilantro, for garnish
  1. Bring a large pot of lightly salted water to a boil. Add in the linguine and cook according to the package directions. Drain and add to a large bowl. Add in the enchilada sauce and pepper jack cheese and toss until well coated and the cheese is melted. Taste and add additional sauce to your own preference.
  2. Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion. Cook for about 2 to 3 minutes, until it starts to soften. Add in the zucchini, squash, corn, salt, cumin, smoked paprika and cayenne. Cook for about 6 to 8 minutes, until the veggies are all tender. Add in the black beans and cook for 1 to 2 minutes, until warmed through. Remove from the heat.
  3. Add some of the pasta to a serving bowl. Top with some of the veggie mixture, some goat cheese and a sprinkle of cilantro.
For leftovers - the pasta absorbs the enchilada sauce, so I like to drizzle on a little extra to get it nice and saucy again.

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  1. says

    Mexican food is my favourite, so please keep sharing lots of Mexican recipes! :) I’ll never tire of them. This pasta looks great! I’ll add it to my meal plan for the week. We got a ton of fresh corn in our organic delivery this week. Looks like a great, quick meal for a week night this week.

  2. says

    I love this enchilada pasta! I have already eaten Mexican food twice this week and now you have given me an excuse to eat it a third time! There honestly isn’t anything better! I will now have taco Tuesday and enchilada Wednesday and maybe nacho Friday :)

  3. says

    Love this idea! And I don’t know if I’ve ever told you this, but you got me hooked on your enchilada sauce recipe. I make it by the gallon (okay, slight exageration) and freeze it – that stuff is amazing!

  4. says

    Normally I would be all about Mexican Food Wednesday, but we ate tacos twice this week already so our favorite cuisine got a little rest from us today. I’d totally be willing to carry to the torch to Mexican Thursday, though! I love all these flavors mixed with the pasta – such a great idea! Maybe our pasta night will converge with Mexican night from now on. :)

  5. says

    Haha I vote yes to Enchilada Wednesday or everyday – my husband would be super stoked with that idea too :) This looks amazing, I love all the those summer veggies you added in here too!

  6. says

    This is such a creative pasta recipe Ashley! Great job on the Mexican-Italian fusion…I could totally see this on a menu at a restaurant.

  7. says

    Oh gosh, can enchilada Wednesday please be a real thing? I’m with you–I could totally eat Mexican food once or twice a week and be okay with it. Enchiladas are my fav! I love that you included fresh corn in this pasta too. Totally craving a big bowl of this for lunch right now! :)

  8. says

    Ha, it’s funny that I woke up this morning thinking it would be a great Mexican food day too! Maybe because it’s cold here today (high of 64 in the greater Niagara Falls area). Bleh. Need some comfort Mexican food. Not to mention the pasta, that’s pretty comforting too. Our corn has been so sweet where I live and I find I’m adding it to everything we eat these days. Great dish- and like you said, works all year round too.

  9. Elisa @ Insalata di Sillabe says

    You actually combined two of my favorite things ever: pasta and enchiladas. I mean, how is it I had never thought about this myself?! Now I can’t wait to make plenty of it, I need to fix the lack of the past years, after all!

    xo, Elisa

  10. says

    It’s been wayyyyyy too long since I’ve had Mexican food in general. I mean, I had chips and salsa last night but no tacos or cheesy enchiladas for WEEKS! Not right. This pasta looks delish – it would definitely fix my craving!

  11. says

    Girl, I’m totally on board with Mexican Wednesdays! I can never get enough Mexican food, so this recipe is calling my name, it takes amazing Mexican flavors and marries them with pasta (another fave of mine) how could I not want to make this?!?

  12. says

    I’ve been thinking I can’t wait to get my hands on more fresh corn right now. What a great way to use it. Love pasta and this sounds like a really easy weeknight dinner. Thanks!

  13. says

    It’s never occurred to me to put the flavours of Mexican cuisine in with pasta -but I LOVE PASTA!!! And I LOVE ENCHILADAS! You’re my pasta hero, Ashley! I really want to make this asap, actually. I have all of the ingredients right now and the fresh corn is out in my town. Yeehaw! I’m really excited about this dish. I’m going to share it now with the world on twitter!

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