Skip to Content

Enchilada pasta bake

Enchilada pasta bake

You gotta love ugly food. It needs eating just as much as pretty food, if not more, because it’s usually so delicious.

This enchilada pasta bake is kind of an amped-up version of my enchilada noodles from last year – everyone knows that pasta is best when it’s baked, so I smothered my enchilada-style pasta in a thick layer of refried beans and salsa, and topped it all with a bit of grated cheese to get nice and crispy in the oven…

Ohhhh my.

The refried beans go a little crispy on top (i.e. the perfect thing to pick from the edges of the pan once you’re done), but underneath they’re still smooth and creamy, and they make a perfect thick sauce for the pasta.

Why I have never added refried beans to pasta before, I will never know.

It comes out of the oven looking pretty unassuming…

Enchilada pasta bake

…but when you dig in through the creamy beans to the saucy pasta, you won’t be able to stop yourself from digging in.

Enchilada pasta bake

Since pasta bake is one of my favourite winter warmers, I didn’t want this recipe to create too much unnecessary washing up – who wants to spend ages standing in front of the sink when your toes are going numb from the cold? So instead of dirtying a frying pan to pre-cook the vegetables, I just roasted them quickly in the same baking dish I was going to use for the casserole itself. The whole thing can be mixed together in the pan you cooked the pasta in, and then poured straight back into the same dish. Easy!

Sometimes laziness really does pay off.

Enchilada pasta bake

Enchilada pasta bake
Recipe Type: Main meal
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 3-4
  • 1 red pepper, diced
  • 100g mushrooms, diced
  • 1tbsp oil
  • 300g pasta (I used penne)
  • 400g enchilada sauce (shop-bought or [url href=”” target=”_blank” title=”Homemade red enchilada sauce”]homemade[/url])
  • 4tbsp fresh coriander, chopped
  • Salt
  • Black pepper
  • 1 x 435g tin of refried beans (or use homemade)
  • 3tbsp fresh salsa
  • 50g cheddar cheese, grated
  1. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Toss the pepper and mushrooms in a little oil, and spread them in a single layer in the baking tray you’ll use for your pasta bake (mine measured around 6 x 10 inches). Put them in the oven to roast a little while you’re preparing the remaining ingredients.
  3. Boil the pasta for around 10 minutes until al dente. When it’s ready, drain it and add the enchilada sauce and coriander, and season to taste.
  4. In a separate bowl, combine the refried beans and salsa.
  5. When the vegetables are just soft, add them to the pasta mixture, and mix to combine. Spread it out in the baking dish (careful, it will be hot!) and top with the refried bean mixture. Spread it out evenly and try to cover any visible pasta to prevent it from burning. Top with the grated cheese and return to the oven for a further 30 minutes, until the cheese is crispy.

Enchilada pasta bake

If you like no-fuss Mexican food, you could also try my roasted vegetable enchilada casserole:

Roasted vegetable enchilada casserole

Mushroom and white bean soup with a garlic crouton
← Previous
Mushroom and gruyère tart
Next →


Sunday 6th of November 2016

When cooking this in an oven at the end, would one be using the bake or roast setting?

Becca @ Amuse Your Bouche

Monday 7th of November 2016

Hi Skye, I've never had an oven that has bake and roast settings! I'm so intrigued by that, I've never heard of it. What's the difference between the two settings?


Monday 6th of April 2015

Made this for tea tonight. I wasn't convinced when I was making it, especially when I opened the can of dog food (sorry, I mean re fried beans!) and I was most concerned with what it would taste like but my god, you're a genius! This was so tasty, my husband loved it too and I'll definitely make it again!

Becca @ Amuse Your Bouche

Tuesday 7th of April 2015

Haha! Yes it's not the prettiest of dishes but it's quite tasty! ;)

Nicki Escudero

Thursday 5th of March 2015

Hi, Becca, this was so good! Thanks for posting such simple, tasty recipes, as always! Nicki


Tuesday 23rd of September 2014

Oh heavens - yum!!

Joyce Rice

Wednesday 26th of February 2014

Wish you had all English measurements to print for recipe

Becca @ Amuse Your Bouche

Wednesday 26th of February 2014

Hi Joyce - what do you mean by that? My recipes are all written entirely using the British system.