After a long, stressful day at work, there are probably some Wonderwoman / Superman-esque people who are totally happy to spend a long time cooking dinner. I am certainly not one of those people. I often see recipes that brag about taking only thirty minutes – nope, not quick enough for me. That’s about as long as I spend on dinner on a weekend. But on a weeknight, after having spent an entire day talking at children who will not listen, and repeating everything I say twelve times, even thirty minutes can be a stretch. These enchilada noodles truly are a weeknight dinner – they take just fifteen minutes. And I don’t think even I can complain about that.
I had a little bit of enchilada sauce leftover from making my enchilada casserole, so I thought I’d repurpose it into a pasta dish. If you liked how easy the casserole was, you’ll love this. Once your pasta’s ready, you just need to add your sauce and some vegetables and you’re done! It really couldn’t be much quicker.
I’ve been on a big Mexican kick lately – hence enchilada casserole, enchilada noodles… and there may just possibly be one or two more things coming up, so I apologise in advance. I just love how easy it is to create a Mexican-style dish. Some other cuisines require a bit more commitment – you need to buy lots of spices and unusual ingredients, and cook with them in unfamiliar ways. But Mexican-style food is easy! A few black beans, some corn, and some coriander, and it immediately feels Mexican. By the way, note that I usually say ‘Mexican-style’ rather than just ‘Mexican’ because I’m sure this recipe is far from authentic – but when dinner only takes 15 minutes, its authenticity isn’t really my main concern.
This is also a one-pot recipe, meaning less washing up – which is perfect, because on days that I resort to a 15 minute dinner, I’m not going to then want to spend half an hour washing up. If you’re feeling ultra-lazy you could even eat it straight from the pan (stop giving me that look, I know I can’t be the only person who does this).
I made just enough for one person’s dinner, but you could easily scale up this recipe – it’d be a great crowd-pleaser and it’d be a stress-free way to cook for a big group of people.
- 90g spaghetti
- 4tbsp enchilada sauce (shop-bought or homemade)
- 2tbsp tinned sweetcorn (drained)
- 2tbsp tinned black beans (drained)
- 2tbsp fresh coriander, chopped
- 1 spring onion, chopped
- Black pepper
- 30g cheddar cheese, grated
- Boil the pasta until al dente, and drain. Add the next 5 ingredients (sauce through spring onion) to the pan with the pasta, and return to a low heat. Cook, stirring constantly, for a couple of minutes until everything is warm. Season to taste, and serve topped with grated cheese.
More quick pasta recipes:
Creamy leek and parsley pasta
Brown butter lemon walnut pasta
Summer vegetable pasta in garlic butter sauce
Creamy avocado and rocket pasta
Creamy avocado pasta from Two Peas and Their Pod
Parmesan and spinach orzo from Cooking Classy
Broccoli pesto pasta from Lauren’s Latest