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One-Pot Enchilada Spaghetti

A delightful twist on a classic dish.
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Ingredients
  

12 oz spaghetti

2 cups enchilada sauce (homemade or store-bought)

2 cups vegetable or chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup bell pepper, diced (any color)

1 small onion, diced

3 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Sauté Vegetables: In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened (about 3-5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Spaghetti: Pour the enchilada sauce and broth into the pot. Stir well to combine and bring to a gentle simmer. Add the spaghetti, making sure it's submerged in the liquid.

      Season the Dish: Add the black beans, corn, cumin, smoked paprika, salt, and pepper. Stir everything together, ensuring the spaghetti is well coated with the sauce.

        Cook Pasta: Cover the pot and let it cook on medium heat for about 10-12 minutes, stirring occasionally to prevent sticking. Cook until the spaghetti is al dente and the liquid has mostly absorbed.

          Cheesy Finish: Once the pasta is cooked, remove the pot from heat and sprinkle the shredded cheese on top. Cover the pot for a few minutes to allow the cheese to melt.

            Serve: Garnish with fresh chopped cilantro and, if desired, a dollop of sour cream. Serve immediately and enjoy your delicious, hearty one-pot enchilada spaghetti!

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4