Easy Vegan Saucilicious Enchilada Pasta With Black Beans & Kale

Have you ever tried Enchilada Pasta?! If you haven’t then you are seriously missing out. It’s a simple dish with minimal ingredients that still packs a punch. To make the sauce all you need is simple ingredients like tomatoes, red peppers & garlic. Add some mole spice to the sauce and you have a super saucy & delicious Enchilada sauce that’s warming and delicious. You can enjoy it during the cool winter nights or days.

To make it healthier I also added some fresh Kale to the dish. If you don’t have Kale, switch up with Spinach or skip altogether. For the peppers, I used 1 Red bell pepper and 1 Yellow. You can use either, red, orange or yellow peppers or a combination. Just remember, the darker the pepper, the better the taste.

Enchilada Pasta Ingredients:

• 7 oz. Organic Linguine Pasta – You can also use any other Linguine Pasts, but if you have access to this I highly recommend (I wasn’t paid to promote this)
• 5-6 Small Tomatoes
• 1 Red Pepper & 1 Yellow Pepper (Use both same color or a combination)
• 4-5 Garlic Pods
• 2 Tbsp. EVOO + 1 Tbsp.
• 4-5 Stalks of Fresh Kale De-stemmed or 4 oz. Bagged Kale
• 1 Can of Organic Black Beans
• 1 tsp. Garlic powder
• 1.5 tsp. Mole Spice – I have been using this Mole Spice for the longest of time and I absolutely love it
• 1/2 tsp. Turmeric powder
• Salt to taste

How to make the Sauce:

• The first step is to pre-heat the oven to 420 Degrees.
• Take a baking tray and add 5-6 small tomatoes or 3 large one’s. Add 2 bell peppers, 4-5 garlic pods, Drizzle some EVOO & salt.
• Bake for 30 mins undisturbed. Once it’s baked, let it cool down and pulse it to a smooth sauce – make sure to add any left over liquids while pulsing.

Pasta:

1. Boil the pasta as per directions in salted boiling water. Just remove it 1-2 minutes earlier than the recommended boiling time.
2. Take aside 250 ml of pasta water aside.
3. Take a deep pan, add the EVOO along with the beans. Add salt, turmeric and 1/2 tsp. of Mole spice. Cook the beans until they slightly start to boil.
4. Next add the Enchilada Sauce, remaining spices & mix. Add half of the pasta water that your reserved. Let cook until you start to see bubbles.
5. Add the kale to the sauce and cook for another 2 mins.
6. Add the boiled pasta along with the remaining pasta water. Adjust salt as needed. Mix from bottom up so that the pasta is well coated with the sauce without breaking. Continue to cook for 2 more mins and remove from heat.
7. That’s it delicious Enchilada Pasta is ready. Enjoy!