One Pot Vegan Enchilada Pastajump to recipe
Hello hello oh sweet ones! We’re still in back to school organization mode here and fellow parents, I know you know things can get pretty hectic. I think end of summer is such a bummer (and no I totally didn’t mean for that to rhyme there, it’s just my flow lol). So whilst getting things back on track for school I still want my son to have as much summer fun as possible before he’s back in the classroom.
Bringing me to my point. Making dinners like this One Pot Vegan Enchilada Pasta so none of us have to spend hours and hours in the kitchen making a wholesome, home cooked meal. This go to weeknight dinner is perfect for just that, quick and easy. The melty vegan cheese, vegetables, and comfort of pasta are ready to eat in less than 20 minutes. Since back-to- school season is one of the busiest times of the year, families are on the lookout for easy meals that deliver big on flavor. And this is one of them.
New McCormick Organics Recipe Mixes are conveniently packaged, certified organic and non-GMO seasoning mixes. Paired with other wholesome ingredients like quinoa, rice, pasta, and seasonal veggies, these seasoning mixes can help you make flavorful dinners you will feel good about.
For this pasta dish I used the McCormick’s NEW Organics Recipe Mixes Taco Seasoning and it was peeerfect. You can use either the chili or fajita seasoning but I wanted that hint of taco that compliments so well the enchilada flavor.
Let’s dive right into the goodness. To start off cut a small onion and 3-4 cloves of garlic. Add that into a skillet or large fry pan with extra virgin olive oil. Let them get soft and then add in your frozen veggies, I used mixed peppers and onions. Once they get translucent you can add in the veggie broth, enchilada sauce, pasta and McCormick’s Taco Seasoning. Cook Pasta according to package instructions usually 8-9 minutes and cover pot while cooking. It’s ok if you leave it in the pan longer than 9 minutes, 15 is good. The pasta will absorb a lot of the juices so you won’t be left with a soup.
Once the pasta is cooked through and it’s ready to go, remove from heat and stir in the cheese. The more cheesy it is the better. Sprinkle the tops with black olives and green onions and you’re going to have yourself the best One Pot Vegan Enchilada Pasta ever…like no joke. It’s literally that simple. And it makes a ton so you’ll have leftovers which will be just perfect to pack as a lunch! Genius🙃
The new recipe mixes come in four family favorite flavors, such as Taco Seasoning Mix (the one I used for this recipe), Chili Seasoning Mix, Fajita Seasoning Mix and Brown Gravy Mix. These seasoning mixes really help families like ours make easy, flavorful dinners we can feel good about serving during busy back-to-school nights.
This recipe is sure to become a weekly family favorite as it’s ready and on your table in 20 minutes. If you have any recipes you make for back to school easiness comment below and we can trade!
One Pot Vegan Enchilada Pasta
- 2 tbsp extra virgin olive oil
- 1 small onion, diced
- 3-4 garlic cloves, sliced
- 2 cups low sodium vegetable broth
- 1 package of McCormick’s NEW Organics Recipe Mixes (Taco flavor)
- 1 BAG OF FROZEN PEPPERS AND ONIONS (or any vegetable of choice)
- salt/pepper to taste
- 1 cup enchilada sauce
- 3 cups dried elbow pasta
- 1 1/2 cup vegan shredded mozzarella cheese
- 1/2 cup green onions
- 1/2 cup black olives
- In a large skillet or fry pan add oil, diced onion and garlic. Sauté until translucent.
- Next, add in 1 bag of frozen peppers and onions.
- Once veggies are cooked through, add in vegetable broth, enchilada sauce, pasta, and taco seasoning.
- Bring to a boil on high heat. Reduce down to medium heat, cover, and let cook 15 minutes.
- Remove lid, turn off heat, and stir in the cheese. Let sit for 5 minutes.
- Top pasta with green onions, black olives and extra cheese if desired. Enjoy!
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Love this One Pot Vegan Enchilada Pasta, this one seems so delicious and unique . Thanks for sharing this one with us.
Can this meal be frozen for later? If yes, how would you suggest I reheat it? Thanks!
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This looks so delicious but I am not a fan of olives. I was thinking that black beans would be a good substitute for the olives and would add some protein. Do you think that would work for this recipe.
Hi Anne, yes of course! That sounds super yummy.
Loved this recipe. I subbed my leftover portobello fajita filling chopped up instead of the bag of peppers and onions. I also added more vegetable broth as it was cooking to prevent sticking to the pan. So about 3.5 cups broth. Husband gave it a 10/10. I’m definitely making this every time we have left over fajitas.
Hi Kia, this is so great to hear! I’m glad you guys loved it. It’s definitely in my weekly dinner routine too! Enjoy! Xx
I always read the instructions as well as the ingredient list before jumping into a recipe… I really don’t think it’s that big of a deal that it was accidentally left off the list when it clearly says so in the instructions. Pretty easy fix if you read. 😉
Hi Jenn, new to your blog but I LOVE it so far. I can’t wait to start making some of these recipes. Especially this one. Peppers & all! <3
Thank you so much for that🙏. I’m so happy to have you here! Keep me posted and don’t hesitate to ask me any questions. Xx 😊
What enchilada sauce did you use ?? Or did you make your own ?
Hi Elise, Sometimes I buy one ready made at WholeFoods and sometimes I make my own.😊
Flavor was really good. Very disappointed though that in the directions it refers to a frozen bag of peppers and onions yet it is NO WHERE ON THE INGREDIENT LIST! I didn’t have time to change dinner plans so I made it without and it still turned out ok. Make sure to continually stir pasta though, mine stuck to the bottom pretty badly! I would give this meal 3 stars. 4 if the ingredient list was correct and better instructions.
Hey Kelsey, You’re so so sweet. Sorry you had a mishap. Any frozen vegetables can be added in place of the peppers and onions, it’s really not a HUGE deal but I totally understand your frustration if you’re not at all comfortable with substitutions. Pasta sticking to the bottom of your dish could mean you had the heat up too high. I’ll be sure from now on to be extra clear in my write ups so you don’t have this sort of issue again. I can only imagine how upset you must have been. Hopefully this week will be better. Love & Light.
Thanks for pointing this out, Kelsey. I’m planning on making this recipe this week and making my shopping list now. Looks like the recipe still hasn’t been updated, but now I know to pick up peppers 🙂
The recipe has been updated. Welcome, enjoy!
Thanks! I made this tonight (only change was adding a little vegan sour cream on top) and my husband and I loved it! Next time I might add a little Tofurky Chicken for some extra protein, but It’s delicious as is. Definitely going in the regular rotation!
Oh Yum! Vegan sour cream on top sounds delicious I will do that next time too! And the adding of some extra protein I mean you really can’t go wrong! #winning! Xx 😊