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    Home » Recipes » Vegetarian Dinner Recipes

    Apr 20, 2019 · Modified: Sep 17, 2021 by Becca Heyes · This post may contain affiliate links · 10 Comments

    Enchilada Noodles

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    Total time: 15 minutes
    Servings: 1 person
    5 from 3 votes
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    These enchilada noodles are a quick and easy pasta dish with lots of flavour - perfect with plenty of Tex-Mex style toppings!

    Portion of enchilada noodles in a bowl topped with sour cream and cilantro

    If there's one thing I love more than cheesy pasta, it's cheesy pasta that can be made in just 15 minutes. In fact, no - even better, cheesy Tex-Mex pasta that can be made in just 15 minutes. Basically all my favourite words in one little sentence. These enchilada noodles are quick and easy to make, and they taste incredible.

    Portion of enchilada noodles in a bowl topped with sour cream and cilantro

    Quick vegetarian dinner

    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. 15 minutes is my limit some days.

    When I want to make a super quick dinner, my go-to is usually pasta with pesto - just cook the pasta, mix through a dollop of pesto from a jar, and it's done. Delicious - but not the most nutritious dinner, and not the most exciting either.

    These enchilada noodles are just as quick to make, and far more tasty. They do require a little more effort, but only as much effort as it takes to open a couple of tins and grate a bit of cheese. They're super easy.

    You've basically got spaghetti with spicy enchilada sauce, lots of Tex-Mex inspired veggies, and plenty of cheese - it makes for a brilliant dinner.

    Spaghetti in a saucepan topped with sweetcorn, black beans, spring onions and cilantro

    No-cook veggies

    One of the reasons these enchilada noodles are so quick to make is because I only add no-cook veggies - anything that doesn't require any individual prep.

    I use tinned black beans and tinned sweetcorn, along with some chopped spring onions and fresh coriander (cilantro). None of it needs pre-cooking, you literally just need to open some tins and give the onions a quick chop. You could also add some quartered cherry tomatoes, pickled jalapeños, sliced olives, or whatever else you fancy.

    Of course, you're welcome to add other veggies if you want to cook them in a pan quickly beforehand, but this will obviously add a little to the cooking time.

    Enchilada noodles in a saucepan

    Homemade enchilada sauce

    Then, add a good few spoonfuls of spicy enchilada sauce to coat the noodles.

    I used the homemade enchilada sauce that I showed you how to make the other day. You can use a shop-bought sauce if you like, but the homemade stuff only takes a couple of minutes to make, and it tastes amazing. Plus, you can switch up the spices to make it taste just how you like it.

    In my opinion, it's definitely worth making your own enchilada sauce! It's so easy.

    A bit of grated cheese finishes off these enchilada noodles beautifully, and makes them nice and gooey. Such an irresistible dinner.

    Cheesy enchilada noodles in a saucepan

    Dinner for one, or for a crowd

    A great thing about meals like this is that the recipe is really easy to adjust - it makes an easy meal for just one person, or you can easily scale it up to feed your whole family. It's the same amount of effort either way.

    You don't even really need to measure anything accurately - just tip in as much of each ingredient as looks right.

    Portion of cheesy enchilada noodles in a bowl topped with sour cream and cilantro

    One-pot dinner

    Just in case the idea of a tasty, cheesy, 15 minute dinner isn't quite enough to convince you to give these enchilada noodles a try - this is also a one-pot recipe, meaning very little washing up!

    It's perfect, because on days that I resort to a 15 minute dinner, I'm not going to then want to spend half an hour cleaning dishes. 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).

    Portion of enchilada noodles in a bowl topped with sour cream and cilantro

    Tex-Mex toppings

    As with all of my Tex-Mex recipes, these enchilada noodles are even better served with some tasty toppings! I always feel like anything remotely Mexican-inspired is just crying out for a good dollop of guacamole or sour cream.

    A few ideas for tasty toppings:

    • sour cream
    • guacamole or sliced avocado
    • fresh tomatoes or salsa
    • more fresh coriander (cilantro) and spring onions
    • grated cheese
    • chopped red onion
    • sliced jalapeños

    Basically, anything that will complement the flavours of your enchilada noodles. My favourite is some sour cream - as you stir it into the noodles, it makes the sauce extra irresistible. Delish.

    Portion of enchilada noodles topped with sour cream, being eaten with a fork

    Enchilada noodles

    These enchilada noodles are a quick and easy pasta dish with lots of flavour - perfect with plenty of Tex-Mex style toppings!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 3 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 1 person
    Calories: 725kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 100 g (~ 3 ½ oz) spaghetti
    • 4 tablespoon enchilada sauce (shop-bought or homemade)
    • 2 tablespoon tinned sweetcorn, drained
    • 2 tablespoon tinned black beans, drained
    • 2 tablespoon fresh coriander (cilantro), chopped
    • 1 spring onion, chopped
    • 30 g cheddar cheese, grated (~ ⅓ cup when grated)
    • Your choice of toppings, to serve (e.g. sour cream, guacamole, sliced avocado, salsa, etc).

    Instructions

    • Boil the spaghetti until cooked al dente.
    • If you're making homemade enchilada sauce, prepare it while the pasta is cooking (see my homemade enchilada sauce recipe for details).
    • When the pasta is cooked, drain it and add the enchilada sauce, along with all other remaining ingredients (except toppings). Mix to combine, and cook over a medium heat for a couple of minutes until the cheese has melted and everything is hot.
    • Serve topped with your favourite Tex-Mex inspired toppings.

    Nutrition

    Serving: 1 portion - Calories: 725 kcal - Carbohydrates: 97.9 g - Protein: 26.1 g - Fat: 25.9 g - Saturated Fat: 8.5 g - Cholesterol: 32 mg - Sodium: 303 mg - Potassium: 594 mg - Fiber: 8.2 g - Sugar: 5.3 g - Calcium: 210 mg - Iron: 5.8 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Here's another super quick weeknight dinner - 15 minute creamy chickpea curry:

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    Reader Interactions

    Comments

    1. Chloe Edges says

      February 27, 2020 at 1:13 pm

      What a clever mash up, I love it!5 stars

      Reply
    2. Sarah | Well and Full says

      April 30, 2019 at 12:16 am

      I love the idea of enchilada noodles!! This is such a creative mash-up :)

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 07, 2019 at 1:10 pm

        Thanks Sarah! :)

        Reply
    3. Nicki Escudero says

      September 30, 2014 at 5:01 pm

      Excellent recipe, Becca! I made this last night and loved every bite, as always! I loved the homeade enchilada sauce -- definitely worth it! Next time, I might throw some veggie "meat" crumbles in -- what do you think? Thanks for your fantastic recipes! Nicki

      Reply
      • Becca @ Amuse Your Bouche says

        September 30, 2014 at 5:17 pm

        Awesome, I'm really glad you liked the recipe Nicki :) some veggie mince would be a great addition!

        Reply
    4. Deena Kakaya says

      January 22, 2014 at 3:33 pm

      My husband is a fan of Mexican food and I love noodles, it was meant to be! Lovely idea Becca xx

      Reply
    5. Kristina says

      December 11, 2013 at 9:13 pm

      That looks absolutely delicious, and so easy. I am not and have never been a fat of tomato sauced based pasta dishes, but eating creamy sauces is calorie-prohibitive. A smallish dish of noodles with all Mexican inspired flavors is inspired! Thanks for the idea.

      Reply
    6. Julie @ This Gal Cooks says

      December 07, 2013 at 12:22 am

      I love dishes like this. Anything with a Mexican flair is a must try in my book. Pinning and sharing on G+. Have a good weekend, Becca!

      Reply
    7. LittleMonsterx14 says

      December 04, 2013 at 3:49 pm

      wow this is such a great idea, looks incredible!

      Reply
    8. Keep Calm and Fanny On says

      December 02, 2013 at 4:55 pm

      Sounds tasty, and perfectly quick for a dark December evening! Thanks...

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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